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Red Quinoa and Beet Salad with Goat Cheese and Pistachios

Amy Kritzer
A healthy salad made neon pink thanks to our friend the beet!
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Red Quinoa and Beet Salad with Goat Cheese and Pistachios
Cuisine Salad
Servings 6


  • 3 large beets and greens
  • Enough water to cover beets
  • cups dried quinoa or bulgur I used a red quinoa and bulgur mix
  • 3 cups beet cooking liquid plus water
  • 1 bunch asparagus about 25 pieces
  • Olive oil to drizzle
  • Salt
  • Pepper
  • Juice of 1 lemon
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup olive oil
  • ½ cup carrots julienne
  • 1 medium red onion cut into thin slices
  • 1/2 cup crumbled goat cheese
  • 1/2 cup shelled pistachios


  • First boil the beets until tender. Place the beets in a large saucepan and add water to cover. Bring to a boil, lower heat to a simmer until tender, about 45 minutes. Cool beets, peel, and dice. Make sure to save the liquid!
  • Cook the quinoa in the beet cooking liquid, adding in water if necessary to equal 3 cups. Bring quinoa and water to a boil, cover and lower heat and simmer for 10 – 20 minutes or until done. Rest off heat for 5 minutes and fluff with a fork.
  • Preheat oven to 400 degrees F. Trim asparagus and drizzle with olive oil, salt and pepper. Roast in the oven at 400 degrees F for 20-25 minutes.
  • Wash the beet greens and cut into pieces.
  • Then make the dressing! Whisk together lemon, honey, red wine vinegar, and cayenne pepper. Then drizzle in extra virgin olive oil while whisking. Season with salt, pepper and cilantro.
  • Then assemble! Mix together quinoa, diced beets, julienne carrots, red onions, beet greens and dressing.
  • Top with goat cheese and pistachios and eat up!
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