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., November 2021; updated September 2022


Credit: Marty Baldwin

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about ¾ cup
286 calories; fat 16g; cholesterol 6mg; sodium 267mg; carbohydrates 30g; dietary fiber 5g; protein 8g; sugars 8g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 154IU; potassium 517mg.