High Protein Roasted Beetroot Salad with Goat Cheese and Walnuts
Elevate your salad game with this High Protein Roasted Beetroot Salad with Goat Cheese and Walnuts—an irresistible blend of earthy flavors, creamy textures, and wholesome nutrients. Featuring roasted beetroot wedges, fluffy quinoa, and fresh baby spinach, this salad is a powerhouse of protein and fiber, making it the ultimate choice for a nutritious yet satisfying meal. The dish is topped with tangy goat cheese crumbles and crunchy walnuts, perfectly balanced with a homemade balsamic honey-lemon dressing for a sweet and zesty finish. Ideal for weeknight dinners, meal prep, or entertaining, this vibrant salad is gluten-free, packed with antioxidants, and ready to impress in under two hours.
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Recipe Information
Ingredients
- 4 whole medium-sized beetroots
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup quinoa
- 2 cups water
- 4 cups baby spinach leaves
- 4 ounces goat cheese
- 0.5 cup walnuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Wash and peel the beetroots, then cut them into small wedges.
Place the beetroot wedges on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper.
Roast the beetroots in the preheated oven for 35-40 minutes, or until tender, stirring halfway through the cooking time.
While the beetroots are roasting, rinse the quinoa under cold water using a fine mesh sieve.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes before fluffing it with a fork.
In a large bowl, combine the cooked quinoa, roasted beetroots, and baby spinach leaves.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, and lemon juice to prepare the dressing.
Drizzle the dressing over the salad mixture and toss gently to coat.
Crumble the goat cheese over the salad and sprinkle with walnuts before serving.
Divide the salad into serving bowls and enjoy your high-protein roasted beetroot salad!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 61.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
