Roasted Beet High-Protein Salad

Name: Roasted Beet High-Protein Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 medium beets, roasted and diced; 1 cup cooked quinoa; 1 cup canned chickpeas, rinsed and drained; 1/2 cup crumbled feta cheese; 2 cups mixed greens (arugula, spinach, or kale); 1/4 cup walnuts, chopped; Salt and pepper to taste; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and pepper to taste

Highlighted under: Nutritious & Fresh Meals

I love making this Roasted Beet High-Protein Salad when I want something that feels both hearty and refreshing. The earthy sweetness of the roasted beets, combined with protein-packed ingredients like quinoa and chickpeas, makes this salad a delightful treat any time of year. It’s perfect for lunch, as a side dish for dinner, or even as a light meal on its own. The vibrant colors and flavors not only make it appealing to the eye but also satisfy my cravings in a healthy way!

Created by

Olivia

Last updated on 2026-02-09T16:18:27.795Z

When I first decided to experiment with roasted beets, I was pleasantly surprised by their versatility. The sweetness that develops during roasting enhances their flavor tremendously, and pairing them with nutty quinoa adds a delightful texture. I learned that letting the beets cool before slicing them ensures they maintain their shape and don't turn mushy, which is crucial for a beautiful presentation.

This Roasted Beet High-Protein Salad has become a staple in my kitchen. Not only is it packed with nutrients and protein from the chickpeas, but it also makes a stunning centerpiece for any meal. I love drizzling a homemade vinaigrette over it just before serving to bring all the flavors together perfectly.

Why You'll Love This Salad
Earthy sweetness of roasted beets perfectly complements the crunch of fresh vegetables.
Packed with protein from quinoa and chickpeas, making it hearty and satisfying.
Vibrant colors make it a stunning addition to any meal or gathering.

Ingredient Insights

The roasted beets are the star of this salad, offering an earthy sweetness that balances perfectly with the crisp mixed greens. Opting for fresh, high-quality beets ensures vibrant color and intense flavor. If fresh beets are unavailable, you can use pre-cooked beets found in the refrigerated section, which save time; however, they may lack the homemade flavor. Be sure to roast them until tender and slightly caramelized for the best results.

Adding cooked quinoa not only boosts the protein content but also contributes a chewy texture that complements the tender beets. Quinoa is a complete protein, meaning it contains all essential amino acids, making this salad an excellent choice for vegetarians. If you're short on time, consider using quinoa that’s available in pre-cooked packages. Just make sure to let them cool completely before adding them to the salad.

Making Ahead and Storage Tips

This Roasted Beet High-Protein Salad can be made ahead, which is a fantastic time-saver for meal prep. You can roast the beets and cook the quinoa a day in advance. Store them separately in airtight containers in the refrigerator; they should remain fresh for up to three days. Just remember to assemble the salad shortly before serving to keep the greens vibrant and avoid wilting.

If you have leftovers, store them in an airtight container but avoid mixing the vinaigrette until you're ready to eat. This will help preserve the salad's texture. Expect the salad to hold up for about 2 days in the fridge, but for the best taste and quality, try to enjoy it within 24 hours after dressing.

Serving Suggestions and Variations

To make this salad even heartier, you can add grilled chicken or salmon on top, making it a filling main course. Alternatively, for a vegan version, double the amount of chickpeas or incorporate other legumes like lentils for added protein. Don't hesitate to mix in seasonal vegetables such as roasted sweet potatoes or butternut squash during colder months for a comforting seasonal twist.

For a quirky flavor addition, consider adding a handful of dried cranberries or pomegranate seeds to introduce a touch of tartness and color. You could also experiment with different cheese types; goat cheese or blue cheese can offer a different, tangy profile. Each variation brings its own delightful twist to this already versatile salad.

Ingredients

Gather these fresh ingredients to make your salad shine:

For the Salad

3 medium beets, roasted and diced
1 cup cooked quinoa
1 cup canned chickpeas, rinsed and drained
1/2 cup crumbled feta cheese
2 cups mixed greens (arugula, spinach, or kale)
1/4 cup walnuts, chopped
Salt and pepper to taste

For the Vinaigrette

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste

Mix and match ingredients as desired for your perfect salad!

Steps to Create Your Salad

Roast the Beets

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until tender. Let them cool, then peel and dice.

Prepare the Quinoa

While the beets are roasting, rinse the quinoa under cold water. Cook according to package instructions until fluffy. Set aside to cool.

Make the Vinaigrette

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.

Combine Ingredients

In a large bowl, combine the roasted beets, cooked quinoa, chickpeas, feta cheese, and mixed greens. Drizzle the vinaigrette over the top and toss gently to combine.

Garnish and Serve

Top with chopped walnuts and season with additional salt and pepper, if needed. Serve immediately or chill in the fridge for later!

Feel free to customize the toppings as per your preference.

Pro Tips

For added flavor, let your salad sit for 15 minutes after tossing to meld the flavors. You can also add other seasonal vegetables like cherry tomatoes or cucumber for freshness.

Roasting Beets Like a Pro

When roasting beets, ensure they are uniformly sized to guarantee even cooking. If you're unsure of doneness, a fork or knife should easily pierce through the flesh. It’s important to wrap them tightly in aluminum foil to retain moisture, preventing any chance of drying out. After roasting, letting them cool slightly before peeling not only makes the skin easier to remove but also enhances their sweetness.

If you prefer a different method, beets can also be boiled—but this may lead to a loss of flavor and nutrients. Roasting intensifies their natural sugars, providing the delightful flavor that makes this salad so appealing.

Choosing the Right Greens

Mixed greens such as arugula, spinach, or kale contribute freshness and crunch, contrasting beautifully with the roasted beets. Each green has its unique flavor profile; for instance, arugula offers a peppery bite, while spinach lends a milder taste. Feel free to mix and match; just ensure they are fresh and not wilted for the best visual appeal.

If you're looking for a lower-calorie option, baby greens can be a great substitute. Additionally, if you want to add a bit of spice, consider including radicchio or frisée for a colorful garnish and added flavor complexity.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the roasted beets and quinoa a day in advance. Just mix everything shortly before serving to keep the greens fresh.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits!

→ What can I substitute for quinoa?

If you prefer, you can use farro, barley, or even brown rice as a substitute for quinoa.

→ Is this salad vegan?

You can easily make it vegan by omitting the feta cheese or using a plant-based alternative.