Healthy Recipes Healthy Salad Recipes Healthy Grain Salad Recipes Healthy Quinoa Salad Recipes Red Quinoa Salad with Golden Beets & Pistachios Be the first to rate & review! Bright golden beets contrast with the red quinoa for a colorful salad full of texture and flavor. Chopped pistachios add crunch while feta brings saltiness to this stunning salad. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on September 21, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Active Time: 45 mins Total Time: 45 mins Servings: 6 Nutrition Profile: Egg Free Gluten-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 pound golden beets, peeled and cubed (1/2-inch) 4 tablespoons extra-virgin olive oil, divided ½ teaspoon ground pepper, divided ⅛ teaspoon salt plus 1/4 teaspoon, divided 1 ⅔ cups water 1 cup red quinoa 3 tablespoons lemon juice 1 tablespoon pure maple syrup ½ teaspoon garlic powder 1 cup packed baby arugula ⅓ cup shelled pistachios, coarsely chopped ¼ cup finely chopped red onion ¼ cup crumbled feta cheese Directions Preheat oven to 425°F. Toss beets, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes. Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Add quinoa, reduce heat to maintain a simmer, cover and cook until the water is absorbed and the quinoa is tender, 15 to 17 minutes. Remove from heat and fluff with a fork. Whisk the remaining 3 tablespoons oil, lemon juice, maple syrup, garlic powder and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Add the quinoa, beets, arugula, pistachios and onion; toss to coat. Sprinkle with feta. Rate it Print Nutrition Facts (per serving) 286 Calories 16g Fat 30g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about ¾ cup Calories 286 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 5g 18% Total Sugars 8g Protein 8g 16% Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 6mg 2% Vitamin A 154IU 3% Sodium 267mg 12% Potassium 517mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved