This salad puts roasted beets, fluffy quinoa, crumbled goat cheese, toasted walnuts, and baby arugula together under a sherry-honey vinaigrette. It holds up well at room temperature, which makes it genuinely useful for packed lunches and casual dinners alike. Most of the work is hands-off roasting time, so you can get other things done while the oven does the heavy lifting.
Smart swaps
- Sherry vinegar is worth buying if you donโt have it โ itโs less sharp than red wine vinegar and gives the dressing real depth. In a pinch, use half red wine vinegar and half apple cider vinegar.
- Goat cheese can be swapped for feta if thatโs whatโs in the fridge. Feta is saltier, so taste the dressing before adding any extra salt.
- Walnuts can be replaced with pecans or pumpkin seeds if nut allergies are a concern.
- Baby arugula wilts faster than sturdier greens. If youโre making this ahead, baby spinach or a mix of spinach and arugula holds up better once dressed.
- Navel orange segments can be swapped for blood orange when in season, or for a handful of halved red grapes if citrus isnโt available.
Before you start
The two things that actually determine how this salad turns out are how you handle the beets and how you build the vinaigrette. For the beets, make sure the foil seal is tight before they go in the oven โ trapped steam is what makes them tender all the way through without drying out the edges. For the vinaigrette, whisk the shallot, mustard, honey, and vinegar together first, then add the olive oil in a slow, steady stream while whisking. That order matters: the mustard acts as an emulsifier and keeps the dressing from splitting into an oily puddle at the bottom of the bowl.
Troubleshooting
- Quinoa tastes bitter: Rinsing removes the saponin coating, but if you rushed it, the bitterness lingers. Rinse again next time under cold water for a full 60 seconds, rubbing the grains between your palms.
- Beets are still firm after 45 minutes: Oven temperatures vary. If a fork meets resistance, reseal the foil and give them another 10 minutes. Larger beets may need up to 55 minutes total.
- Dressing tastes flat: Sherry vinegar varies a lot by brand. If the dressing lacks punch, add another teaspoon of vinegar and a small pinch of salt, then taste again before adding more honey.
- Arugula is soggy by serving time: Dress it at the table โ a pre-dressed salad goes limp fast. Keep the arugula separate and toss everything together only when youโre ready to eat.
- Beets are bleeding into the quinoa and turning everything pink: Let the roasted beet cubes cool completely before adding them to the bowl. Warm beets release more juice and will stain the whole salad.
Storage and make-ahead
This recipe is well-suited to batch cooking. The quinoa keeps in an airtight container in the fridge for up to 4 days, and the roasted beets last just as long stored separately. The vinaigrette can be made up to 5 days ahead and kept in a jar in the fridge โ shake it well before using. Keep the arugula, herbs, walnuts, and goat cheese separate until youโre ready to serve; the nuts go soft quickly once they hit moisture, and the greens collapse under the dressing. Assembled but undressed, the salad (beets and quinoa combined) holds for about 2 days. Once fully dressed and plated, plan to eat it within an hour.
Quinoa and Roasted Beet Salad with Goat Cheese
Equipment
- Rimmed baking sheet
- Aluminum foil or parchment paper
- Saucepan with lid
- Fine mesh strainer
- Chef's knife and cutting board
- Large mixing bowl
- Small bowl or measuring cup
- Whisk
- Skillet (for toasting nuts)
- Measuring cups and spoons
Ingredients
For the Salad:
- 1 lb beets about 3 medium, tops trimmed and scrubbed
- 1 tbsp olive oil for roasting beets
- ยฝ tsp kosher salt for seasoning beets
- ยผ tsp freshly ground black pepper for seasoning beets
- 1 cup quinoa rinsed
- 1 ยพ cups water
- ยผ tsp kosher salt for cooking quinoa
- ยฝ cup walnuts halves or pieces
- 4 cups baby arugula loosely packed
- ยผ cup flat-leaf parsley chopped
- 2 tbsp fresh mint chopped
- 1 medium navel orange zested and segmented; reserve zest for vinaigrette
- 4 oz goat cheese crumbled
For the Honey-Sherry Vinaigrette:
- 2 tbsp sherry vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp shallot finely minced
- 1 tsp orange zest from the orange above
- ยผ tsp kosher salt for vinaigrette
- โ tsp freshly ground black pepper for vinaigrette
- ยผ cup extra-virgin olive oil
Instructions
- Roast the Beets: Preheat the oven to 400ยฐF / 200ยฐC. Place the scrubbed beets on a rimmed baking sheet lined with foil or parchment. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, and toss to coat. Cover tightly with foil to trap steam and roast until fork-tender, 40โ45 minutes. Uncover and let cool 10 minutes, then rub off skins with a paper towel and cut into 1/2-inch dice.
- Cook the Quinoa: Meanwhile, rinse 1 cup quinoa in a fine-mesh strainer under cold water for 30 seconds to remove bitterness. Combine quinoa, 1 3/4 cups water, and 1/4 tsp kosher salt in a saucepan; bring to a boil over high heat. Reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes, then uncover and fluff with a fork. Spread on a baking sheet to steam off excess moisture.
- Toast the Walnuts: In a dry skillet over medium heat, toast walnuts, stirring, until fragrant and lightly browned, 3โ4 minutes. Transfer to a plate to cool, then roughly chop.
- Make the Vinaigrette: In a small bowl, whisk together sherry vinegar, honey, Dijon, minced shallot, and 1 tsp orange zest. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. While whisking constantly, slowly stream in 1/4 cup extra-virgin olive oil until emulsified and glossy, about 30โ45 seconds.
- Segment the Orange: Using a sharp knife, trim the top and bottom of the orange, stand it upright, and slice away the peel and pith. Working over a bowl to catch juices, cut between membranes to release clean segments. Set aside.
- Assemble the Salad: In a large bowl, combine diced roasted beets, fluffed quinoa, baby arugula, parsley, mint, and the orange segments. Drizzle with half the vinaigrette and gently fold until the grains and greens are lightly coated. Taste and adjust seasoning; add more vinaigrette as desired.
- Finish and Serve: Top with crumbled goat cheese and chopped toasted walnuts. Serve slightly warm or at room temperature; for a brighter, more cohesive flavor, chill for 15 minutes before serving. Plate generously and spoon any remaining vinaigrette over the top just before it hits the table.
Notes
Chefโs Tips:
- Peel beets while still warmโthe skins slip off easily; use gloves to avoid staining.
- Spreading cooked quinoa on a sheet pan lets steam escape quickly, preventing a soggy salad.
- If your beets are very large, cut into wedges before roasting to keep the 45-minute timing accurate.
- A pinch of flaky salt right before serving sharpens the sweet-acid balance and wakes up the goat cheese.
- Swap sherry vinegar for red wine vinegar if needed, and try pistachios instead of walnuts for a greener, buttery crunch.
Nutrition
Your questions, answered
Can I use pre-cooked or canned beets instead of roasting fresh ones?
Yes, pre-cooked beets work and cut the total time significantly. Look for plain cooked beets packed in water rather than vinegar, since the pickled kind will make the dressing taste off and the salad overly acidic. Pat them dry before dicing so they donโt water down the vinaigrette.
Can I make this salad vegan?
Almost โ just leave out the goat cheese or replace it with a firm, crumbly vegan cheese. The honey in the vinaigrette is the other non-vegan ingredient; swap it for maple syrup in the same quantity and the dressing still balances well.
My quinoa always turns out mushy. What am I doing wrong?
The most common cause is too much water or not letting the steam finish the job. Use the 1ยพ cups water to 1 cup quinoa ratio in this recipe, bring it to a boil, then drop to the lowest simmer and keep the lid on for the full cooking time. After you pull it off the heat, let it sit covered for 5 minutes before fluffing โ that rest is what separates fluffy from gluey.
Can I serve this warm instead of at room temperature?
Yes, and itโs good that way. Add the arugula and goat cheese right before serving so the heat doesnโt wilt the greens completely or melt the cheese into the quinoa. The walnuts and orange segments also hold up better when added at the last minute if the other components are still warm.