Best 3 Quinoa Golden Beet And Orange Salad Recipes

Quinoa, golden beet, and orange salad is a vibrant and flavorful dish that combines the nutty taste of quinoa, the earthy sweetness of golden beets, and the tangy citrus flavor of oranges. This healthy and refreshing salad is perfect for a light lunch or dinner, and it's also a great way to get your daily dose of fruits and vegetables.

The recipe is easy to follow and can be made in just a few simple steps. First, the quinoa is cooked according to the package directions. Then, the golden beets are roasted until tender and caramelized. Once the quinoa and beets are cooked, they are combined with oranges, arugula, and a tangy citrus dressing. The salad is then topped with crumbled feta cheese and chopped walnuts for added texture and flavor.

In addition to the main quinoa, golden beet, and orange salad recipe, the article also includes two additional recipes for variations on this dish. The first variation is a quinoa, roasted beet, and goat cheese salad, which uses roasted beets instead of golden beets and goat cheese instead of feta cheese. The second variation is a quinoa, beet, and orange salad with avocado dressing, which uses a creamy avocado dressing instead of the citrus dressing.

All three of these salads are delicious and healthy options for a light lunch or dinner. They are also a great way to get your daily dose of fruits and vegetables.

Here are our top 3 tried and tested recipes!

QUINOA, GOLDEN BEET, AND ORANGE SALAD

Quinoa, Golden Beet, and Orange Salad image

Categories Salad Bake Orange Quinoa Beet Winter Kosher Boil

Yield serves 6

Number Of Ingredients 12

Ingredients

8 golden beets, golf ball size
1 1/2 cups quinoa
2 large navel oranges
1/2 cup thinly sliced scallions, white and green parts
3/4 cup coarsely chopped toasted walnuts
Dressing
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons walnut oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400°F. Wrap the beets in a loose aluminum-foil package, sealing the package tightly. Bake until the beets are tender when pierced with the tip of a paring knife, 45 minutes to 1 hour. When cool enough to handle, peel the beets and cut into 3/4-inch dice.
Bring a large pot of salted water to a boil over high heat. Add the quinoa and cook until tender, about 12 minutes. Drain and spread on a sheet pan to cool.
Cut a slice off both ends of each orange so they will stand upright. Stand each orange on a work surface and, using a sharp knife, remove all the peel and membrane by slicing from top to bottom all the way around the orange, following the contour of the fruit. Cut the oranges into 3/4-inch cubes.
Put the cooled quinoa in a large bowl. Add the beets, oranges, scallions, and walnuts.
For the dressing: In a small bowl, whisk together the vinegar, mustard, and honey. Gradually whisk in the oils. Season with salt and pepper. Add to the salad and toss to coat. Taste, adjust the seasoning, and serve.

QUINOA, BEET, AND ARUGULA SALAD

Quinoa, Beet, and Arugula Salad image

Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.

Provided by slmcm

Categories Salad Grains Quinoa Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound beets, peeled and sliced
1 cup red quinoa
2 cups water
½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoons white sugar
1 clove garlic, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled

Steps:

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g

BEET, ORANGE AND ARUGULA SALAD

Beet, Orange and Arugula Salad image

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
1/4 cup chopped walnuts (1 ounce)

Steps:

In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

Tips:

Choose fresh and vibrant ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Look for ripe oranges, firm golden beets, and fluffy quinoa.
Roast the beets to perfection: Roasting the beets intensifies their natural sweetness and earthy flavor. Make sure to toss them in olive oil, salt, and pepper before roasting to prevent them from drying out.
Cook the quinoa properly: Quinoa should be cooked according to the package instructions. Generally, it takes about 15-20 minutes to cook quinoa. Be sure to rinse the quinoa well before cooking to remove any bitter saponins.
Allow the salad to chill: Chilling the salad for at least 30 minutes before serving allows the flavors to meld and develop. This will result in a more flavorful and refreshing salad.
Add a citrusy dressing: A citrusy dressing is the perfect complement to the earthy flavors of the beets and quinoa. Use a combination of orange juice, lemon juice, olive oil, and honey to create a light and tangy dressing.
Garnish with fresh herbs: Fresh herbs, such as mint, cilantro, or parsley, add a pop of color and freshness to the salad. They also provide a nice contrast in texture to the roasted beets and quinoa.

Conclusion:

This quinoa, golden beet, and orange salad is a delicious and healthy side dish or main course. It's packed with nutrients, including fiber, protein, and vitamins. The earthy flavors of the beets and quinoa are perfectly complemented by the citrusy dressing and fresh herbs. This salad is sure to be a hit at your next potluck or gathering.