Roasted Beet Quinoa Salad With Fennel & Dill

by | Sep 26, 2017 | Dairy-Free, Gluten-Free, Mains, Nut-Free, Recipes, Salads & Bowls, Vegan, Vegetarian | 0 comments

Inside Scoop: You’ll want to make a large batch of this Beet Quinoa Salad.

This recipe was submitted by Heather Allen, Holistic Nutritionist, coconut enthusiast and ukulele lady with a sweet spot for all things seasonal.

A hearty base of quinoa goes well with just about anything. Like that little black dress, it is always versatile and easy to accessorize with. Why not spruce up your day with this colourful Beet Quinoa Salad that doubles as both a body cleanser and energy booster?

Don’t be intimidated by the word “salad” in the title. Salads are by no means boring, especially not this one! This Beet Quinoa Salad is jam packed with nutrient dense ingredients that taste as good as they look and is sure to leave its mark. Quinoa is a complete protein making it the bomb for vegans and vegetarians who may struggle with getting adequate protein intake. It is also a great source of fiber and makes an amazing gluten-free substitute to grains. Although it is commonly referred to as a grain, quinoa is actually an easy to digest seed that is loaded with nutrients such as manganese and magnesium. Add in some beautiful beets, lovely lemons, soothing dill and you’ve got yourself a salad bursting with colour and vitality. So healthy, hearty, and happy, we can get with that, can you?


If it is too hot to roast the beets you can julienne, spiralize or shred raw beets into this salad instead. Beets have a crazy vibrant colour and are notorious for adding a bright colour to everything they touch. The pigment betalain found in beets may make your urine or stool red; but fear not as beets have a cleansing effect on the liver, aid digestion, improve the cardiovascular and the lymphatic systems. If you are feeling creative you can also try making your own makeup with the pigment, to go with the little black dress… you know ;).

Spruce up the salad with raw nuts and seeds or for added antioxidants, aim for brightly coloured vegetables (such as carrots and red bell peppers), which are naturally richer in antioxidants than their dull-coloured friends.

Loving up the idea of beet quinoa salads? You’re going to want to check out our top 10 Excited Spring Salad Recipes That Are Delicious AF.

What do you think about beets in salad? Let us know in the comments below.


Roasted Beet & Quinoa Salad

Jam packed with nutrient dense ingredients that taste as good as they look.
Course Salad
Cuisine Healthy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 321 kcal


  • 1 cup quinoa rinsed
  • 2 cups filtered water
  • 6 large beets cut into bite-sized pieces
  • 2 Tbsp extra virgin olive oil or coconut oil
  • 2 cups fennel thinly sliced
  • 1 cup fresh dill chopped
  • 1/4 cup extra virgin olive oil
  • 1 1/2 lemons juiced
  • sea salt & pepper to taste


  1. Preheat oven to 400F degrees.
  2. Toss chopped beets in coconut or olive oil until coated.
  3. Place on baking sheet and roast for 25-30 minutes until tender.
  4. While the beets are roasting, add the quinoa and water to a medium sized saucepan and bring to a boil.
  5. Reduce heat and simmer for 12-15 mins until water is absorbed.
  6. Once cooked, fluff quinoa with a fork, remove from heat and allow to cool. *You may want to spread it out onto a large plate or baking sheet to shorten the cooling time.
  7. Once tender, remove the beets from oven and set aside to cool.
  8. When the beets and quinoa have cooled, combine with remaining ingredients- fennel, dill, lemon juice, olive oil, salt and pepper in a large mixing bowl.
  9. Stir until well combined & Enjoy!

Recipe Notes

Too hot out to roast beets? Just too lazy? That’s cool. You can julienne, spiralize or shred raw beets into this salad instead. Roasting them takes you straight to tasty town while the raw option is a little further away, but still good.

Vamp up your salad by adding some goat cheese or feta, sprouts, pumpkin seeds or hemp seeds, and unsweetened cranberries. Get creative with it and make it a dinner salad, or a light lunch.

Heather Allen

Heather is a Holistic Nutritionist, coconut enthusiast and ukulele lady with a sweet spot for all things seasonal. Heather’s passion for nutrition started during her years spent traveling abroad where she noticed first-hand the impact each new cultural diet had on her mental and physical wellbeing. Heather later pursued this passion by attending The Institute of Holistic Nutrition, where she graduated with first-class honours. She currently runs a private practice in the heart of downtown Toronto, working alongside Dr. Meghan Walker, ND, to support the nutrition and lifestyle needs of some of the country’s top business leaders and hard-working moms.

Special Thank you to Recipe Editor

Lisa Bermas

Lisa Bermas is a Registered Holistic Nutritionist™ originally from Toronto. Her passion is to empower individuals to take health into their own hands with the guiding principles of plant-based nutrition.

Lisa was intrigued to pursue an education in the alternative medicine field, in large part due to her experience with conventional doctors, who often wrote off her joint pain as either ‘growing pains’ or, simply put, ‘nothing’. She later linked this pain to changes in barometric pressure, poor absorption, and a highly inflammatory and acidic diet. The decision to turn to this field of medicine also stemmed from her realization that many doctors are essentially looking at the human body as individual parts rather than as a whole, integrated system. Lisa firmly believes that the integral link to our physical health is the connection between body, mind, and spirit.

In addition, Lisa studied Homeopathic Medicine and completed an Honours Bachelor of Science degree in Integrative Biology and Health Studies at the University of Toronto. She is also a bunny mom, a passionate photographer and writer. Scroll through her feed on Instagram: @empowereats

Naughty Nutrition

Naughty Nutrition


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