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Roasted Beet Orange and Quinoa Salad

Cook Time 30 minutes
Total Time 30 minutes
Servings 3 Servings
Author Dora Stone



  • 3 cups Quinoa, cooked
  • 2 Roasted beets, medium, cut into small dice (see notes)
  • 3 Blood oranges, cut into segments
  • 1 1/2 tbsp. Pumpkin seeds, toasted
  • Balsamic Vinaigrette To taste


  • 1/2 cup Balsamic Vinegar
  • 1/8 tsp. Dijon mustard
  • 2 cloves Garlic
  • 3/4 cup Oil grapeseed
  • 3 tbsp. Water room temperature
  • 3/4 tsp. Agave nectar, or other plant-based sweetener



  • In a large bowl combine quinoa, oranges, beets, and pumpkin seeds.
  • Add the desired amount of dressing and season to taste.


  • Place vinegar, garlic clove, and mustard in a blender and blend on high until smooth.
  • Through the top of the blender, gradually pour in the oil, while running the blender on low/medium. The mixture will thicken as the oil is blended in.
  • After all of the oil has been added, pour in 3 tbsp. of water, and agave nectar.
  • Season to taste and serve.


To roast beets, preheat oven to 375 degrees F, coat beets lightly with oil, wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
You can use canned beets or steamed beets for a quick version of this recipe.