Roasted Beets, Quinoa, and Greens with Red Wine Vinaigrette

Roasted Beets Quinoa and Greens

A party on the plate and the palate, this vibrant, tangy salad featuring roasted beets, quinoa, and greens has crunch, punch, and good looks, too. Plus, who can resist pink quinoa, which gets its chic looks from mingling with the beets.

Roasted Beets, Quinoa, and Greens with Red Wine Vinaigrette

Servings 4
Author Emma K. Morris


  • 2 medium beets
  • 3 tablespoons extra-virgin olive oil, plus more for roasting
  • Kosher salt and freshly ground pepper
  • 1/2 cup quinoa, rinsed
  • 2 teaspoons lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon maple syrup
  • 1/3 cup Quick-Pickled Red Onion (below)
  • 1 tangerine or small orange, segmented
  • 5 ounces baby spinach, arugula, or mixed baby greens
  • 1/4 cup coarsely chopped Italian parsley
  • 3 tablespoons toasted sunflower seeds
  • 1/3 cup crumbled or diced good-quality feta cheese


  1. Preheat oven to 400°F. Trim and discard the beets’ tops and ends. Quarter the beets, pierce their tops with a fork, drizzle with olive oil, season with salt and pepper, then wrap in aluminum foil, place in a baking dish, and roast until tender, about 40 minutes depending on size. Cool, peel, and cut into bite-size pieces.
  2. Meanwhile, in a small pot over medium-high heat, combine the quinoa, 1 cup water, and a generous pinch of salt. Bring to a boil, cover, reduce the heat, and simmer until light and fluffy, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread in one layer, and cool to room temperature.
  3. In a small bowl, combine 3 tablespoons of the olive oil and the lime juice, vinegar, shallot, maple syrup, 1/2 teaspoon salt, and a few grinds of pepper. Whisk until well combined.
  4. In a serving bowl, toss the beets, quinoa, pickled onion, tangerine segments, spinach, parsley, and sunflower seeds with just enough dressing to coat. Finish with feta and a few grinds of pepper and serve.

Quick-Pickled Red Onion

MAKES 1 CUP Crunchy, perky, and pretty in pink, these pickled onions stay fresh in their pickling liquid a month in an airtight container in the refrigerator.


  • 1/2 red onion, sliced into thin strips
  • 1/3 cup white vinegar or apple cider vinegar
  • 1-1/2 tablespoons sugar
  • 1 teaspoon kosher salt


  1. In a small bowl, combine the onion, vinegar, sugar, and salt and let sit for at least 30 minutes.

Photography Emma K. Morris

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