Beet Quinoa Salad

The key to a successful holiday meal is all about balance (a.k.a vegetables) Salad is the perfect starter or a side dish to accompany all the heavier THANKSGIVING dishes!!
This easy Beet Salad recipe is loaded with greens, quinoa, beets, apples, toasted walnut; all covered in a zingy citrus vinaigrette!!

Beet Quinoa Salad with Lemon Vinaigrette

Course: SaladsCuisine: Italian


Prep time


Cooking time




  • 1 (8 oz) steamed beets, diced

  • 1 cup Red quinoa, boiled or toasted

  • 5 oz (6 cups) baby arugula, rinsed and spun dry

  • 4 oz or 1/2 cup feta cheese, diced or crumbled

  • 1/2 cup walnuts, toasted

  • 1/2 cup apples, sliced

  • Lemon Vinaigrette
  • 1/4 cup fresh lemon juice

  • 1 garlic clove, grated or pressed

  • 1 teaspoon Dijon mustard

  • 1/2 tsp salt, more

  • 1/4 tsp freshly ground black pepper

  • 1/2 tsp honey

  • 1/3 cup extra-virgin olive

  • Place all ingredients in a bowl and whisk to combine.


  • Toss the arugula, walnuts in a large bowl with enough vinaigrette to coat. Mound the salad atop 4 plates. Arrange the beets, apples around the salad. Sprinkle with quinoa and feta cheese and serve.

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