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Bowl of beet quinoa salad mixed together with gold serving spoons

25+ Recipes with Root Vegetables: Beet Quinoa Salad

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  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 4-6 1x
  • Category: Salads
  • Diet: Vegan


This beet quinoa salad is the perfect healthy lunch recipe to make ahead for the week. It’s loaded with nutrients, flavor, and texture – everyone will love it!



Beet Quinoa Salad

  • 1 cup dry quinoa
  • 1 medium butternut squash, peeled and diced (about 2 cups of squash)
  • 1 tbsp olive oil
  • 1/4 tsp cinnamon
  • Salt
  • Pepper
  • 1/2 cup pecan pieces
  • 1 1/2 cups beets, diced small (1 full package of pre-cooked beets)
  • 4 leaves curly kale, stems removed and finely chopped


  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp honey mustard
  • 1/4 tsp salt


  1. Preheat oven to 410F. Line a baking sheet with parchment paper.
  2. Toss the butternut squash with olive oil, cinnamon, and a generous shake of salt and pepper. Roast for 20-25 minutes until fork tender, flipping once halfway through.
  3. Cook quinoa according to package instructions.
  4. Toast pecans in a small skillet on medium heat. Toss the pan occasionally to prevent nuts from burning. Nuts will be done when fragrant and deeper brown in color – about 5 minutes.
  5. Prepare and chop the beets and kale.
  6. Add all the dressing ingredients to a jar, close the jar, and shake vigorously to make the dressing.
  7. Add all the ingredients to a large mixing bowl. Pour on the dressing and toss everything well to combine. Enjoy!


  • Recipe keeps well in the fridge for 3-5 days in an airtight container.