BEST Beet Recipe-Roasted Beet Orange-Kumquat and Quinoa Salad

– DRESSING – zest and juice of one grated orange – 2 tablespoons blood orange juice – 1 tablespoon fresh lemon juice – 2 teaspoons fresh chive thinly sliced – 1 tablespoon lemongrass thinly sliced – 1/4 teaspoon salt – 1/4 teaspoon ground cumin – 1/4 teaspoon sweet paprika – 3 tablespoons extra-virgin olive oil – SALAD – 1 cup uncooked quinoa – 1 3/4 cups water – 1/2 teaspoon salt divided – 1 cup orange sections cut in half – 6 whole kumquats seeded and sliced – 2 medium beets cooked and cut into wedges – 4-6 basil leaves chiffonnade


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Cook time:45 min

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salad, gluten-free

prep Time

10 mins


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Need to find the BEST Beet Recipe? This healthy Beet, Orange, Kumquat, and Quinoa Salad is so healthy and perfect for any time you’re needing a fresh boost! Colorful and nutritious, this is a lovely vegan lunch or side. Recipe yields two meal-sized salads or four side salads. Gluten-free and so delicious!

How to roast beets? Roast the beets on a large sheet pan. Make sure it’s not crowded in the foil pocket so it will cook up evenly. You want them to be able to roast and not steam from the heat.

Yield: You'll get about 4 servings from this recipe. – Check for readiness: Use a fork to test if the beets are tender. Carefully open the foil pocket and prick with a fork.  Storage: Store any leftovers in airtight container for up to 3 days.


Can I store leftovers of this salad with the dressing on? –Dressing should be added only to the portion you will eat that day. It will get too mushy sitting there in the dressing until the next day. Only add dressing to what you plan on eating in the same day.


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