Roasted Beet Salad

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  • Level: Easy
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 30 min
  • Yield: 1 serving
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1 1/2 tablespoons olive oil

1 tablespoon red wine vinegar 

1 teaspoon Dijon mustard 

1 shallot, minced 

Roasted Beet Salad:

1 beet, about 4 ounces

1/3 cup quinoa

4 ounces poached chicken, shredded

1 cup spinach 

Kosher salt and freshly ground black pepper

2 ounces crumbled goat cheese


  1. For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.
  2. For the roasted beet salad: Preheat the oven to 350 degrees F.
  3. Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.
  4. Cook the quinoa according to the package instructions. Cool and set aside.
  5. Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.