Lemon Vinaigrette Beet Salad

Beet Salad

This easy lemon vinaigrette beet salad is simple, healthy, and delicious. It’s tossed in a homemade lemon vinaigrette dressing and features roasted red and golden beets, avocado, quinoa, and pomegranate seeds!

Beet Quinoa Salad with Lemon Vinaigrette

Beet Salad


5-6 Stalks Organic Kale

1 C Cooked Quinoa

1/2 Red Onion

2 Red Beets

2 Golden Beets

1 Avocado

1/2 C Pistachios

2 Tbsp Hemp Seeds

Pomegranate Seeds


+ Preheat the oven to 400 degrees

+ Wash beets with cold water then cut tops and bottoms off.

+ Place the beets on a baking sheet and drizzle with olive oil. Bake in the oven for 30-40 minutes, or until they can be pierced with a fork. Allow them to cool before adding to the salad.

+ Add chopped kale and all other salad ingredients into a large bowl.

Lemon Vinaigrette Dressing

1/4 C Olive Oil

1/3 C Lemon Juice

2 Cloves Garlic Minced

1 Tsp Maple Syrup


+ To prepare the dressing, add all ingredients into a glass jar and shake.

+ Toss the lemon vinaigrette immediately into salad, covering evenly, or store dressing in the fridge until ready to use.


You may also enjoy:

Strawberry Summer Salad With Poppy Seed Dressing

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