Balsamic Roasted Beet Quinoa Salad
Serves: serves 4
  • 2 large beets, small diced (about 3 cups)
  • 1 small sweet potato, small diced (about ½ cup)
  • 3-5 carrots, small diced (about 1 cup)
  • 2-3 small onions, small diced (about 1 cup
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 2 tbsp balsamic vinegar
  • ½ cup dried quinoa, thoroughly rinsed
  • 1 cup water
  1. Preheat oven to 375 degrees. Add the beets, sweet potato, carrots and onions. Drizzle with olive oil and sprinkle with salt and pepper. Stir well. Roast for 35-40 minutes, stirring a few times, until tender. Drizzle with balsamic vinegar and roast for an additional 10 minutes.
  2. In a small saucepan, combine the quinoa and water and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, until all the water is absorbed. Remove from heat.
  3. In a mixing bowl, stir together the roasted vegetables and quinoa. Taste, and season as desired with salt and pepper.
  4. Serve hot or cold, with an additional drizzle of balsamic vinegar, if desired.
Recipe by Maine Course at