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Close-up of roasted beet cubes served with quinoa, arugula, orange slices, walnuts, and crumbled feta on a beige plate.

Roasted Beets with Quinoa, Arugula, Walnuts, and Feta

Roasted Beets with Quinoa, Arugula, Walnuts, and Feta is a bright, balanced bowl ready in about 50 minutes. Sweet, caramelized oven roasted beets meet fluffy quinoa, peppery arugula, crunchy walnuts, and creamy feta, finished with a balsamic-honey dressing. Serve warm or at room temp for a wholesome lunch or light dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mediterranean-Inspired
Calories: 380
Ingredients Method

Ingredients
  

For the roasted beets:
  • 4 medium beets mix of red and golden, about 1 lb / 450 g
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp fresh rosemary optional
For the quinoa:
  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth
  • ½ tsp salt
For assembly:
  • 4 cups fresh arugula
  • ½ cup feta cheese crumbled
  • ½ cup walnuts toasted
  • 1 small orange sliced or zested for garnish
For the dressing:
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar or red wine vinegar
  • 1 tsp honey or maple syrup
  • ½ tsp Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Roast the Beets: Preheat oven to 400°F (200°C). Peel and dice beets into ¾-inch cubes. Toss with olive oil, salt, pepper, and rosemary.
  2. Spread on a parchment-lined pan and roast for 30–40 minutes, turning halfway until tender and caramelized.
  3. Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, bring water or broth to a boil. Add quinoa and salt, reduce heat, cover, and simmer for 15 minutes or until fluffy. Let it rest for 5 minutes, then fluff with a fork.
  4. Toast the Walnuts: In a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant. Stir often to avoid burning.
  5. Make the Dressing: Whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until smooth.
  6. Assemble the Bowls: Arrange arugula and quinoa on plates. Top with roasted beets, walnuts, and crumbled feta. Drizzle with dressing and add orange slices or zest for brightness.