This Quinoa Beet Salad with Pistachios and Goat Cheese is bursting with Mediterranean flavor. Tossed with a preserved lemon vinaigrette, it’s a bright dish perfect for lunch, meal prep, or a colorful side. Elevated with fresh herbs, this salad has a bold flavor and beautiful textures.
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This is the kind of salad I reach for when I want something that feels special without much effort. The ingredients are simple, but together they create a dish that feels thoughtful and fresh. It’s a recipe I’ve made again and again, especially when I want to serve something beautiful and seasonal.
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I love quinoa. I make the Zesty Quinoa Salad or the Arugula Quinoa Salad With Roasted Zucchini as often as I make this beet salad with quinoa. If you love beets, especially in the summer, make my Arugula Beet Salad!
Ingredients
You will need the following ingredients to make this beet quinoa salad:
Ingredient Notes
- Quinoa - Quinoa acts as the perfect base for soaking up all the flavors of the vinaigrette. It’s naturally gluten-free, cooks in under 20 minutes, and adds a hearty element to this otherwise light salad. I like using Tru Roots Quinoa. I always make sure to rinse the quinoa before I cook it to take off the added starch.
- Beets - Roasting the beets brings out the flavor. I personally prefer fresh beets that I get from my local farmers market; however, if you are short on time, I have purchased and used prepared beets that I have found in my grocery store.
- Preserved Lemon - Preserved lemon adds a salty, citrusy kick that really sets this salad apart. It’s a staple in North African and Middle Eastern cooking, and just a spoonful can brighten up an entire dish. I keep a jar in my refrigerator at all times and all it takes is one lemon to change this flavor of your dressing. My favorite brand is Mina, which you can find near the olives in your grocery store.
- Pistachios - While I could have chosen walnuts for this salad (they are a natural pairing with beets) I love pistachios and they give the crunch that I was looking for.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Add fruit - Thin slices of crisp apple or pear can add sweetness and more crunch. For something a little more unexpected, try pomegranate arils for a tart, juicy pop.
- Mix up the greens - Instead of baby spinach, using arugula or a spring mix makes a great base. You can also leave out the greens entirely and serve it as a grain salad.
- Protein - Add roasted chicken or canned tuna. This will increase the protein in the salad and make it a main course meal!
Substitutions:
- Dairy Free - Swap the goat cheese for a dairy-free soft cheese or leave it out.
- Herbs - If you don't have mint or parsley, you can easily use dill or basil in this salad.
- No preserved lemon - Use a simple lemon vinaigrette made with lemon juice, zest, Dijon, and olive oil. You’ll lose a bit of that salty tang, but the citrus still shines.
How To Make Quinoa Beet 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
- Preserved Lemon Tip - If your preserved lemon is very salty, give it a quick rinse before chopping. A little lemon goes a long way!
Confidence Tip
Roast the beets and cook the quinoa up to 2 days in advance. Store separately until ready to assemble.
Frequently Asked Questions
Absolutely! I love Love Beets that are in the produce section of my grocery store but any canned beet stored in water would work. Do not use marinated beets as the marinade would be too strong for the dressing.
This salad will keep up to three days if stored in an airtight container in the refrigerator. Do not freeze this salad.
Of course! Feta cheese or any soft mild cheese works. You can also substitute the cheese for a non-dairy version if you would like.
Desserts That Pair Well With This Salad
Let me know your thoughts on this Quinoa Beet Salad by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Quinoa Beet Salad with Pistachios and Goat Cheese
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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 teaspoon Dijon mustard, 1 whole garlic clove, ¼ cup extra-virgin olive oil, ¼ teaspoon 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!