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Roasted Beet Orange and Quinoa Salad

This vegan recipe for roasted beet orange and quinoa salad is full of protein, flavor, and texture. It´s dressed in a sweet balsamic vinaigrette. It is a great lunch option.
Course Salad
Cuisine Mexican
Cook Time 30 minutes
Total Time 30 minutes
Servings 3 Servings
Calories 844kcal
Author Dora Stone



  • 3 cups Quinoa cooked
  • 2 medium Roasted beets cut into small dice (see notes)
  • 3 Blood oranges cut into segments
  • 1 ½ tbsp. Pumpkin seeds toasted
  • Balsamic Vinaigrette To taste


  • ½ cup Balsamic Vinegar
  • tsp. Dijon mustard
  • 2 cloves Garlic
  • ¾ cup Oil grapeseed
  • 3 tbsp. Water room temperature
  • ¾ 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. 


Calories: 844kcal | Carbohydrates: 61g | Protein: 13g | Fat: 62g | Saturated Fat: 6g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 115mg | Potassium: 826mg | Fiber: 9g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 5mg