This Beet Quinoa Salad tosses roasted beets, pistachios, and goat cheese with a preserved lemon vinaigrette. It comes together in under an hour and holds up for meal prep, much like my Arugula Beet Salad With Pecans. Bright, herby, and great the next day, it's the composed salad I reach for often.
Beet Quinoa Salad At A Glance
- 🕐 Total Time: 1 hour (15 min prep + 45 min cook)
- 🍽️ Servings: 4
- 🌍 Cuisine Type: Mediterranean-inspired
- 🧂 Flavor Profile: Earthy roasted beets and creamy goat cheese balanced by a tangy, salty preserved lemon vinaigrette, with crunchy toasted pistachios and fresh herbs
- 🥗 Dietary Info: Naturally gluten-free (quinoa); contains dairy (goat cheese) and tree nuts (pistachios)
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3 days; do not freeze
- ⭐ Why You'll Love It: The preserved lemon vinaigrette gives this salad a salty, citrusy depth that a plain lemon dressing can't match
Save And Summarize This Recipe
Roasting the beets is what makes this salad. It is the same method I use for my Roasted Beets where I wrap them in foil so they can steam in their juices instead of drying out. The quinoa plays a supporting role like it does in my Quinoa Salad With Lemon, soaking up whatever bright dressing I am using.
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This salad holds its own as a side dish or turns into a full meal with little effort. Add shredded chicken as I do for my Arugula Quinoa Salad. I like using the chicken I make in my Za'atar Chicken recipe, as it adds even more flavor to this salad.
Key Ingredients
You will need the following ingredients to make this beet and goat cheese salad:
- Quinoa - Quinoa is the base of this salad because it cooks in under twenty minutes and soaks up the vinaigrette. I always rinse the quinoa first, which strips off the natural coating that leaves quinoa tasting bitter. It's naturally gluten-free, but that's not why it's here: the real reason is texture. Quinoa keeps its shape and stays separate even after the dressing sits on it, which isn't always true of couscous or rice.
- Beets - I roast the beets whole in foil rather than peeling them and cubing them first. If you cube them first, you run the risk of drying out the beets during roasting, and you lose their concentrated sweetness. Store-bought prepared beets work fine when I am short on time but stay away from marinated beets since the marinade clashes with the preserved lemon.
- Preserved Lemon - This is the biggest differentiator in this recipe. Preserved lemon adds a salty, citrus kick that a plain lemon vinaigrette can't. It's a staple in North African and Middle Eastern cooking much like my Muhammara. I keep a jar in my refrigerator at all times. One lemon is enough to change the whole dressing. If your lemon tastes salty, rinse it before chopping so the salt doesn't overtake the dressing.
See the recipe card for quantities.
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Variations
- Add fruit - Thin apple or pear slices for crunch and sweetness, or pomegranate arils for a tart, juicy pop
- Swap the greens - Arugula or spring mix works in place of spinach, or skip the greens entirely for a grain-forward version
- Add protein - Shredded chicken or canned tuna turns this into a full meal
- Go dairy-free - Swap the goat cheese for a dairy-free soft cheese or leave it out
- Swap the herbs - Dill or basil works in place of mint or parsley
- No preserved lemon on hand - Whisk together lemon juice, lemon zest, Dijon, and olive oil for a simpler vinaigrette. You'll lose some of the salty depth, but the citrus still shines.
How To Make Beet Quinoa Salad: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat oven to 400°F. Wrap the beets in foil and roast for 40-50 minutes until tender. Let cool, peel, and dice.
Step 2: Rinse the quinoa under cold water.
In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool.
Step 3: Whisk preserved lemon, lemon juice, mustard, and garlic in a small bowl. Slowly whisk in olive oil until emulsified. Add salt and pepper to taste.
Step 4: In a large bowl, combine quinoa, beets, pistachios, herbs, and spinach. Drizzle with vinaigrette and toss gently. Top with crumbled goat cheese and a few extra pistachios for garnish.
Recipe Tips
- Rinse the quinoa before cooking. It strips off the natural coating that can leave a bitter, slightly soapy taste behind.
- Toast the pistachios. It only takes a few minutes in a dry pan and makes the crunch and flavor noticeably better than using them raw.
- Cook the quinoa and roast the beets a day or two ahead. Keep them separate in the fridge so assembly on serving day only takes a few minutes.
Gwen's Pro Tip
If your preserved lemon tastes very salty, give it a quick rinse before chopping. A little goes a long way, and rinsing keeps it from overpowering the rest of the dressing.
Frequently Asked Questions
Yes. Vacuum-packed cooked beets work well and skip the roasting step entirely. Just avoid anything marinated, since the vinegar will compete with the preserved lemon.
Feta is the closest swap. For a dairy-free version, use a soft dairy-free cheese or leave it out.
More Salads To Enjoy
Let me know your thoughts on this Beet Quinoa by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Beet Quinoa Salad with Goat Cheese and Preserved Lemon
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Equipment
Ingredients
- 3 whole medium beets roasted, peeled, and diced
- 1 cup quinoa cooked and cooled, (about 2 ½ cups cooked)
- ½ cup pistachios shelled, toasted, and chopped
- ½ cup goat cheese crumbled
- ¼ cup parsley fresh, chopped
- 2 tbsps mint fresh, chopped
- 2 cups spinach or arugula, lightly chopped if needed
- salt and pepper to taste
Dressing
- 2 tbsps preserved lemon finely chopped (take out the seeds, about 1 lemon)
- 3 tbsps fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 whole garlic clove minced
- ¼ cup extra-virgin olive oil
- ¼ teaspoon flaky sea salt
- black pepper to taste
Instructions
- Preheat oven to 400°F. Wrap the beets in foil and roast for 40-50 minutes until tender. Let cool, peel, and dice.3 whole medium beets
- While the beets are roasting, rinse the quinoa under cold water.1 cup quinoa
- In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool.
- Whisk preserved lemon, lemon juice, mustard, and garlic in a small bowl. Slowly whisk in olive oil until emulsified. Add salt and pepper to taste.2 tbsps preserved lemon, 3 tbsps fresh lemon juice, 1 tsp Dijon mustard, 1 whole garlic clove, ¼ cup extra-virgin olive oil, ¼ tsp flaky sea salt, black pepper to taste
- In a large bowl, combine quinoa, beets, pistachios, herbs, and spinach. Drizzle with vinaigrette and toss gently. Top with crumbled goat cheese and a few extra pistachios for garnish.½ cup pistachios, ½ cup goat cheese, ¼ cup parsley, 2 tbsps mint, 2 cups spinach, salt and pepper to taste
Gwen Wolken says
You will love this!