1-Before you dive in, make sure you have all the ingredients lined up for this roasted beet quinoa and carrot salad. Start by preheating your oven to 425°F (220°C) to get things hot and ready. This step sets the stage for perfectly roasted veggies that form the heart of your salad.

2-Next, take your 1 pound of peeled and cut beets and toss them with 2 tablespoons of olive oil. Spread them on one half of a large baking sheet to allow even heat circulation. In a similar way, coat your ½ pound of carrots with 1 tablespoon of olive oil and place them on the other half of the sheet.

3-Season both the beets and carrots with fine sea salt and ground black pepper to taste, which helps draw out their natural flavors. Pop the baking sheet into the preheated oven and roast for 30-35 minutes until they’re tender and slightly caramelized. This roasting process is key for a roasted beet quinoa salad that tastes amazing and offers great texture.

4-While the veggies are roasting, focus on the quinoa to keep everything on schedule. Rinse 1 cup of uncooked quinoa in a fine mesh sieve to remove any bitterness, then combine it with 2 cups of water in a small saucepan.

5-Bring it to a boil over medium heat, then reduce to low, cover, and let it simmer for 15 minutes until the water is fully absorbed. Once done, turn off the heat, let it sit covered for 5 more minutes, then fluff it with a fork and set it aside to cool. If you’re adapting for dietary needs, like making it heartier, try using vegetable broth here instead of water.

6-Now for the dressing: In a bowl, whisk together ¼ cup red wine vinegar, 1 ½ tablespoons Dijon mustard, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon minced garlic, and fine sea salt to taste. Slowly add in ½ cup olive oil and 3 tablespoons fresh lemon juice, whisking until it’s well blended.

7-Cover and refrigerate this lemon vinaigrette until you’re ready to serve, as it tastes best when chilled. This step adds a fresh twist that makes your roasted beet quinoa and carrot salad pop with flavor, and it’s easy to adjust for preferences like reducing oil for a lighter version.

8-Once everything has cooled, grab a large bowl and toss together the cooked quinoa and 4 ounces of mixed greens. Add in your roasted beets and carrots, then top with ⅓ cup honey roasted sliced almonds and ⅓ cup crumbled goat cheese.

9-Pour the vinaigrette over the mix and toss gently to coat everything evenly. Serve right away for the best taste, or if you’re preparing ahead, keep the dressing separate to avoid sogginess. For variations, you might add grilled elements like in our cucumber tomato salad, which complements this dish nicely.