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5 from 9 votes

Beet, Orange, Kumquat, and Quinoa Salad

This healthy beet salad is the perfect recipe to reset with after the indulgent holidays or 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. Toss on the dressing just before serving.
Prep Time10 mins
Cook Time45 mins
Course: Salad
Cuisine: American
Keyword: beets, healthy recipe, quinoa, vegan
Servings: 4
Author: Lora

Ingredients

  • 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

Instructions

  • To prepare dressing, combine first 8 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.
  • Preheat oven to 425 F. Scrub, peel, and cut the beets into 1-inch pieces.
  • Place cubed beets on large piece of foil on a baking sheet. Drizzle with 1 teaspoon extra-virgin olive oil. Mix it all up with your hands (clean hands) and season with sea salt and ground pepper.
  • Fold foil around the beets and crimp the ends to form a packet. Roast until tender when pierced with a knife, about 30-45 minutes.
  • Rinse of quinoa and drain in a mesh sieve. Combine 1 3/4 cups water, quinoa, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover,reduce heat, and simmer for 10 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
  • Combine quinoa, remaining 1/4 teaspoon salt, orange sections, and kumquats in a large bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates; top each serving with about 1/2 cup beets.

Notes

Salad stores for the 3 days in the fridge (without the dressing). Toss on the dressing when ready to serve.
Sub out whatever citrus you enjoy.
Feel free to use golden beets instead of red or a combo of them both.