Roasted beet, quinoa, and carrot salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of roasted beets, quinoa, and carrots with goat cheese, almonds, and a bright lemon dressing. It's nutritious, flavorful, and makes a satisfying side or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound medium beets, peeled and cut into 1-inch wedges
- 2 tablespoons olive oil (for beets)
- ½ pound medium carrots (2-3 medium carrots)
- 1 tablespoon olive oil (for carrots)
- fine sea salt (to taste)
- ground black pepper (to taste)
- 1 cup uncooked quinoa
- 2 cups water
- 4 ounces mixed greens lettuce (about 1 cup)
- ⅓ cup honey roasted sliced almonds
- ⅓ cup crumbled goat cheese
- ¼ cup red wine vinegar
- 1 ½ tablespoons dijon mustard
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon minced garlic
- ½ cup olive oil
- 3 tablespoons fresh lemon juice (juice of about 1 large lemon)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 352mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.