Roasted Beet and Carrot Quinoa Salad

Roasted Beet and Carrot Quinoa Salad


1 cup quinoa, rinsed and drained (if in a hurry, you may use instant Quinoa as well)
2 large carrots, peeled and cut in julienne
2 small beets, peeled and cut into diced sized cubes
2 Tbs. of honey
1 Tbs. of olive oil
Sea salt and black pepper, to taste



¼ cup lemon juice (1 large lemon juiced)
2 Tbs. of olive oil
1 Tbs. of honey
1½ tsp. of cumin
1 tsp. of paprika
⅛ teaspoon sea salt (or more, to taste)



Preheat the oven to 425 degrees.
Cook the quinoa per package directions, and set aside. Fluff quinoa with a fork after it’s finished cooking to keep it from becoming overcooked.
On a baking sheet, add the carrots and beets, keeping them separate. Drizzle both with olive oil and honey, and sprinkle with salt and pepper. Coat all of the vegetables.
Baked the vegetables for 30 minutes, until the beet becomes very soft and the carrots have begun to brown and caramelize.
Add all vinaigrette ingredients to a small covered container and shake to mix well.
Once veggies and quinoa are cooked and have begun to cool, add to a serving dish or bowl. Drizzle the vinaigrette over the top.

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