Zesty Dijon Beet Kale Quinoa Salad

I used to think beets belonged exclusively in my grandmother’s borscht, and kale was just that curly garnish restaurants never expected you to eat. That’s what growing up in the 90s did to you. But one day at my local farmers market, I spotted these ruby-red beets next to a bunch of fresh kale, and something clicked.

Now, this beet kale quinoa salad is my go-to lunch. It’s as simple as can be, but don’t let that fool you. The earthiness of the beets plays really well with the slightly nutty quinoa, and the kale adds just the right amount of crunch. Plus, it’s the kind of meal that actually keeps you full past 2 PM – something my old iceberg lettuce salads never managed to do.

What Kind of Kale Should I Use?

For this salad, Lacinato kale (also called dinosaur or Tuscan kale) is your best bet since its leaves are more tender and slightly sweeter than curly kale. Regular curly kale will work too, but you’ll want to massage it a bit longer with some olive oil to help break down the tough fibers. No matter which type you choose, make sure to remove those tough stems – they’re too chewy for a salad like this. Fresh kale is always better than pre-cut bagged versions, since pre-cut kale can be more bitter and tends to dry out faster. Just remember to give your kale a good wash and dry it thoroughly before using.

Options for Substitutions

This colorful salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Kale: Not a fan of kale? Try baby spinach, arugula, or Swiss chard instead. Just remember that these greens are more tender, so add them right before serving.
• Beets: You can use golden beets for a milder flavor, or try roasted butternut squash or sweet potatoes if you’re not into beets. The cooking time might need adjusting – cook until fork-tender.
• Quinoa: Feel free to swap quinoa with other grains like farro, bulgur, or brown rice. Just cook according to package instructions for each grain.
• Walnuts: Any nuts work well here – try pecans, almonds, or pumpkin seeds. Just make sure to toast them lightly for better flavor.
• Sherry vinegar: Red wine vinegar or apple cider vinegar work great too. Start with less and adjust to taste since different vinegars have different levels of acidity.
• Blueberries: You can use any berry you like – try strawberries, raspberries, or even pomegranate seeds when in season.
• Apples: Pears make a nice substitute, or try firm stone fruit like plums or peaches in summer. Just make sure the fruit is firm enough to hold its shape in the salad.

Watch Out for These Mistakes While Cooking

Raw kale can be tough and bitter, so the biggest mistake to avoid is skipping the massage step – take a few minutes to rub the kale leaves with a little olive oil and lemon juice until they become softer and darker in color. When cooking beets, a common error is boiling them whole, which can take forever – instead, cut them into 1-inch cubes before roasting to speed up cooking time and get better caramelization. The third crucial mistake is adding the dressing while the quinoa is still hot, which will cause it to absorb too much and become mushy – let your quinoa cool completely before combining it with other ingredients. For the best texture and flavor, toast your walnuts in a dry pan until fragrant (about 5 minutes), and remember to taste and adjust the dressing before adding it to your salad – the honey amount might need adjusting depending on your beets’ sweetness.

What to Serve With Beet Quinoa Salad?

This hearty salad works great as a main dish, but you can also pair it with some simple proteins to make it even more filling. A piece of grilled salmon or chicken breast goes really well with the earthy beets and nutty quinoa. If you’re keeping things vegetarian, try serving it alongside some crusty whole grain bread and hummus for a complete meal. For dinner parties, I like to serve this salad with a simple soup like butternut squash or lentil – the flavors complement each other nicely without competing for attention.

Storage Instructions

Keep Fresh: This colorful salad stays good in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together! If you’re planning to store it, I recommend keeping the dressing separate and adding it just before serving to keep everything crisp.

Prep Ahead: You can prep most components of this salad in advance. Cook the quinoa, roast the beets, and make the dressing up to 3 days ahead. Store each component separately in the fridge. When you’re ready to eat, just toss everything together with the fresh ingredients for a quick meal.

Pack for Lunch: This makes a great packed lunch! Layer the ingredients in a container with the heavier items at the bottom (beets and quinoa), followed by the kale, fruits, and nuts. Pack the dressing separately in a small container and toss everything together just before eating.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 40-50 g
• Fat: 160-180 g
• Carbohydrates: 160-180 g

Ingredients

For the salad:

• 3 large red beets (roasted until tender)
• 3/4 cup fresh blueberries
• 2 cups kale leaves (tough stems removed and finely chopped)
• 1 tbsp extra virgin olive oil
• 2 apples (such as Honeycrisp or Fuji, cored and diced)
• 1 cup cooked quinoa
• 1/2 cup walnuts
• 1 tbsp lemon juice (freshly squeezed for best flavor)

For the vinaigrette:

• 1/4 cup walnut oil (adds a rich, nutty flavor)
• salt, to taste
• 1/2 cup extra virgin olive oil
• 1 tsp dijon mustard (I prefer Maille Dijon Originale)
• 1/4 cup sherry vinegar
• 1 to 2 tsp clover honey
• black pepper, to taste (freshly ground for superior aroma)

Step 1: Roast the Beets

Preheat the oven to 350°F (175°C).

Place the diced beets on a sheet of aluminum foil and drizzle with olive oil.

Fold the foil to seal the beets inside and place the packet on a large cookie sheet.

Roast in the oven for 15-20 minutes, or until a fork easily pierces the beets.

They should be soft but still a bit firm.

Remove from the oven and set aside to cool.

Step 2: Cook the Quinoa

While the beets are roasting, add dry quinoa and water to a saucepan and bring to a boil.

Reduce the heat, cover, and simmer for 15-20 minutes until the water is fully absorbed.

Remove from heat and let the quinoa cool for 10-12 minutes before fluffing it with a fork.

Step 3: Prepare the Kale

Add kale to a bowl along with lemon juice and a small drizzle of olive oil.

Massage the kale with your hands until it starts to soften and wilt, about 2 to 3 minutes.

This process helps to break down the fibers, making the kale more palatable.

Step 4: Assemble the Salad Base

Add the cooled beets, diced apple, and massaged kale to a large mixing bowl.

Drizzle some walnut vinaigrette over these ingredients and toss to combine.

Step 5: Complete the Salad

Add the cooked quinoa and walnuts to the bowl with the other ingredients and gently toss everything together.

Garnish the salad with crumbled goat cheese for added flavor and creaminess.

Step 6: Prepare the Vinaigrette

In a separate bowl, combine vinegar, honey, and mustard.

While whisking, slowly pour a steady stream of olive oil to form an emulsion.

Season the vinaigrette with salt and pepper to taste.

Drizzle over the salad just before serving, or serve on the side for guests to add to taste.