Roasted Beets Quinoa and Greens

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.