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Quinoa Salad with Roasted Beets, Blood Orange and Feta

A colorful winter quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.
Prep Time15 mins
Cook Time1 hr
Beet Chilling1 hr
Total Time2 hrs 15 mins
Course: Main Course, Salad
Cuisine: American, Mediterranean
Keyword: beet salad with feta, quinoa beet feta salad, quinoa beet orange salad, quinoa beet salad
Servings: 4 servings
Calories: 465kcal
Author: Samantha Ferraro
Cost: $5


  • 2 yellow beets
  • 2 cups cooked quinoa
  • 1 blood orange peeled and cut into segments
  • 1 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • Mint leaves roughly chopped

Blood Orange Vinaigrette

  • 1/2 cup olive oil
  • 1 blood orange zest and juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Salt and pepper


  • Pre-heat oven to 400 degrees Fahrenheit and wrap beets in foil tightly. If any are very large, cut in half before wrapping in foil.
  • Place beets on a baking sheet and roast for 45 minutes to 1 hours until cooked through. You can test this by inserting a knife all the way through. Once done, remove and let cool for about an hour.
  • Once beets are cool enough to handle, peel the outer peel off and cut into 1/4 inch pieces.
  • In a large bowl, add the cooked quinoa, roasted beets, blood orange segments and toss to combine. Stir in crumbled feta, pomegranate seeds and mint.
  • For the dressing, Combine all the dressing ingredients in a bowl or mason jar and whisk or shake to incorporate. taste for seasoning and adjust as needed.
  • Pour vinaigrette all over quinoa salad and gently toss and garnish with extra herbs if preferred.


This is a perfect recipe to prep ahead of time: Roast the beets a day ahead and let cool in fridge before adding to salad. 
Do the same for quinoa and make a batch ahead of time. 
Quinoa beet salad holds up very well in the fridge and the quinoa soaks up the dressing up. Will stay in an airtight container for 3-4 days, though the herbs will start to wilt.
If making ahead of time, add the fresh herbs and feta closer to serving for  optimal freshness. 


Calories: 465kcal | Carbohydrates: 36g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 250mg | Potassium: 417mg | Fiber: 6g | Sugar: 13g | Vitamin A: 112IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg