Beets and Quinoa

Mix up your meal-worthy salad routine with this elegant and delicious dish. Sweet beets complement earthy umami and are balanced by creamy avocado.

Beet Quinoa Salad

Beet Quinoa Salad

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If the delicious flavors of this unique salad aren’t enough to convince you to give it a try, perhaps you’ll be enticed by the delightful way the cooked beets turn the quinoa pink.

Tip: Add an extra squeeze of lemon over each bowl for a finishing touch.

Servings: 4 (271 g )

Prep Time: 20 min.

Cook Time: 1 hour



  • 1 bunch of beets, including greens
  • 1 Tbsp. olive oil
  • 4 scallions, white and light green parts
  • 1 cup quinoa, cooked and cooled
  • 1 small avocado, diced
  • ¼ cup sunflower seeds, toasted


  • 2 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. agave nectar
  • 3 Tbsp. water
  • 1 clove of garlic, minced
  • ⅛ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. olive oil
  • 2 Tbsp. chives, chopped


  1. Preheat the oven to 450ºF. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.
  2. Clean and dry the greens. Chop off and discard the stems. Chop the greens.
  3. Make the dressing: Whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, salt and pepper and drizzle in the olive oil while whisking. Mix in the chives.
  4. Peel and dice the beets. Add the beets, beet greens, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing. Sprinkle in the sunflower seeds and toss again.