Roasted Beet High-Protein Salad

Name: Roasted Beet High-Protein Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium beets; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 cup feta cheese, crumbled; 1/2 cup walnuts, chopped; 2 cups spinach, fresh; 1/4 cup parsley, chopped; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; Salt and pepper to taste

Highlighted under: Balanced Eating Ideas

I absolutely love this Roasted Beet High-Protein Salad! The vibrant colors and earthy sweetness of the beets blend so beautifully with the nutty flavor of quinoa and the creaminess of feta cheese. It’s not just a feast for the eyes; it’s packed with essential nutrients and makes for a perfect meal or a side dish. I often prepare it ahead of time for easy meal prep during the week. Plus, the flavors deepen as it sits, making it even more delicious!

Created by

Sophia

Last updated on 2026-02-09T17:09:26.947Z

When I first made this salad, I was amazed by how simple yet exquisite it was. Roasting the beets brings out their natural sweetness and enhances their flavor dramatically. I remember the first bite; the taste was so rich and satisfying. The addition of fresh herbs and tangy feta takes it to another level!

Another tip I discovered is to let the salad sit for about 30 minutes after tossing all the ingredients together. This allows the flavors to meld beautifully, making each bite burst with taste. To make it even healthier, you can substitute chickpeas for the feta for an entirely plant-based option.

Why You Will Love This Recipe
Colorful and nutritious blend of ingredients
Rich flavor combinations from roasted beets and feta
Perfect for meal prepping or gatherings
Suitable for both vegetarians and protein lovers

Understanding Flavor Combinations

The roasted beets in this salad offer an earthy sweetness that pairs exceptionally well with the creamy feta cheese. Beets are naturally sweet, and roasting enhances their sugars, resulting in a deep, concentrated flavor profile. The contrast of the tangy feta cuts through the sweetness, balancing the overall taste of the dish. When combining these flavors, think about how each ingredient contributes; for instance, the feta tends to soften slightly when mixed, making its flavor even more pronounced without overwhelming the beets.

Another key component is the quinoa. It serves as a nutritious base that not only adds protein but also acts as a textural contrast with its fluffy nature. Rinsing the quinoa before cooking removes the natural coating called saponin, which can impart a bitter taste. Be sure to cook it just until fluffy; overcooking can lead to a mushy texture which may not hold up well in the salad.

Meal Prep and Storage Tips

This Roasted Beet High-Protein Salad is ideal for meal prepping because the flavors meld beautifully over time. I often prepare it ahead of busy weeks, storing it in an airtight container in the refrigerator. The salad can last for up to five days, making it a convenient option for quick lunches. Just be sure to add the crumbled feta just before serving to maintain its creamy texture and prevent it from becoming too soft in the fridge.

If you're looking to adjust serving sizes, this salad scales nicely. Doubling the recipe is straightforward; just ensure that you've got a large enough bowl for mixing all the ingredients together. If you have any leftover beets or spinach, consider incorporating them into other dishes throughout the week, like smoothies or as toppings for grain bowls.

Ingredients

Ingredients:

Salad Ingredients

2 medium beets
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup feta cheese, crumbled
1/2 cup walnuts, chopped
2 cups spinach, fresh
1/4 cup parsley, chopped
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Make sure to use fresh ingredients for the best flavor and nutrition!

Instructions

Instructions:

Roast the Beets

Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until tender. Let cool, then peel and dice.

Cook the Quinoa

In a pot, bring vegetable broth or water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

Combine Ingredients

In a large bowl, combine the roasted beets, cooked quinoa, spinach, walnuts, and parsley. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss well to combine.

Serve

Divide the salad into serving bowls and top each with crumbled feta cheese. Serve immediately or let it chill in the refrigerator for 30 minutes for enhanced flavors.

Enjoy your delicious and healthy salad!

Pro Tips

For a variation, try adding pomegranate seeds or sliced apples for a burst of sweetness.

Ingredient Variations

If you're looking for a dairy-free alternative, try using a plant-based cheese that mimics feta, or even avocado for creaminess. You can also substitute walnuts with other nuts or seeds, such as almonds or pumpkin seeds, depending on your dietary preferences or availability. Just remember that each nut has a different flavor and will slightly alter the overall profile of the salad.

For an extra kick, you might consider adding sliced red onions or roasted garlic to the mix. Both ingredients add a lovely depth to the salad. Additionally, feel free to vary the greens; arugula can introduce a peppery note that complements the sweet beets wonderfully.

Serving Suggestions

This salad can stand alone as a hearty meal or serve as an impressive side dish at gatherings. I love presenting it on a large platter, garnished with additional walnuts and parsley for a beautiful visual appeal. If you're looking to elevate the dish further, drizzling a balsamic reduction over the top right before serving can bring an added layer of complexity and sweetness.

Pair this Roasted Beet High-Protein Salad with grilled chicken or fish for a balanced dinner plate. The protein from the salad combined with your choice of meat offers a complete meal, perfect for those who need a bit more fuel after a workout or a long day.

Questions About Recipes

→ Can I use pre-cooked beets?

Yes, pre-cooked beets can save time! Just chop and add them to your salad.

→ Is this salad vegan-friendly?

You can make it vegan by omitting the feta cheese or substituting it with a vegan cheese alternative.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I add other vegetables?

Absolutely! Feel free to experiment with other roasted vegetables like carrots or sweet potatoes.