Sweet Potato Quinoa Beet Salad

This Sweet Potato Beet Quinoa Salad has been my go-to for years and it’s still one of my top picks. I LOVE beets, but it can be tough to know how to pair them or what to make them with. The flavors in this easy side salad balance everything to perfection! If you’ve been looking for a simple side to add to dinner this week, you’ll love this quinoa salad.

This Roasted Beets & Sweet Potato Salad is loaded with nutrition!

Sweet potatoes are also super amazing for you, but they taste like heaven to me! TBH, I could just sit here and eat sweet potatoes all day long. I know…sounds like a stretch, but I assure you it’s the truth! I’m just a tad obsessed with these things.

And! And! Let’s talk about Goji berries! Another one of my favorite things. This salad seems to be a combo of all of my fave things, doesn’t it? I mean, it basically is 😉 We eat Goji berries *almost* everyday for breakfast in our household. I’ve gotten a lot of questions about these recently, so hopefully I can answer a few on here! Goji berries are considered a superfood and are OH SO delicious. They’re from China and are also known as a wolfberry.

They’re packed with antioxidants and vitamins! You can find these at your natural foods store, or get my personal favorite ones here! We add them in everything…..but our favorite way is to add them to greek yogurt, homemade granola (here’s a recipe!), and fruit in the morning. And they just so happen to be added to this superfood recipe!

EVERY ingredient in this recipe offers so much nutrition. You can also add a little bit of chicken or another protein source to this recipe!

Are you super busy? Cut the beets and sweet potatoes in advance and freeze until you’re ready to use! And when you make this, make a big batch of the cubed beets, sweet potatoes, and quinoa, then refrigerate the leftovers and take them with you to work or school. You can reheat the vegetables and quinoa, then throw them on a bed of spinach and use the leftover dressing to top it!

Quinoa Beet Salad Ingredients

• Beets – Fresh beets work best, but pre-cooked or vacuum-packed beets are a great shortcut (just skip the roasting process if you use that). You can even swap in golden beets for a milder, less earthy flavor!

• Sweet Potato – Any variety works here! Try Japanese sweet potatoes for a slightly nutty taste, or swap with butternut squash if that’s what you have on hand.

• Salt – Just a pinch to bring out the flavors, but feel free to use sea salt, Himalayan pink salt, or whatever you keep in the pantry.

• Quinoa – White quinoa is mild and fluffy, but tri-color quinoa adds extra texture. You can also substitute with farro, couscous, or even brown rice.

• Spinach – Baby spinach is tender and mild, but arugula will give it a peppery kick. Mixed greens or kale also work well.

• Goji Berries – If you can’t find these, dried cranberries, cherries, or raisins make an easy swap.

• Goat Cheese – Feta, blue cheese, or dairy-free feta are all great alternatives if goat cheese isn’t your thing.

• Flax Seed – Adds a little nuttiness, but you can use chia seeds, hemp hearts, or just skip it if you don’t have any.

• Olive Oil – Extra-virgin is my go-to, but avocado oil or walnut oil work too.

• Agave – Honey or maple syrup can be used instead (just note honey isn’t vegan).

• Pepper – Freshly ground black pepper is ideal, but white pepper or even a pinch of red pepper flakes will add a fun twist.

How to Make Beet Salad

1. Roast the veggies – Cube the beets and sweet potato, drizzle with coconut oil spray, sprinkle with salt, and roast at 425°F until soft.

2. Cook the quinoa – Follow package instructions, then set aside to cool slightly.

3. Prep the greens – Chop spinach if desired, then toss with goji berries and goat cheese.

4. Assemble – Add the roasted veggies and quinoa to the salad.

5. Dress it up – Whisk together flax seed, olive oil, agave, and pepper, then drizzle over the salad before serving.

Beet Quinoa Salad Tips

• Peel after roasting – If you don’t want stained hands, roast beets with the skin on and peel afterward.

• Make it ahead – Roast veggies and cook quinoa in advance for quick assembly.

• Switch up the cheese – Feta or blue cheese also taste amazing here.

• Add crunch – Walnuts, pecans, or pumpkin seeds bring extra texture.

What Goes with Beet Salad

This salad works beautifully as a main dish or a side. Try pairing it with:

• Roasted chicken or salmon for extra protein

• A bowl of creamy butternut squash soup

• Whole grain bread or pita

• Hummus and veggie sticks for a lighter option

Sweet Potato Quinoa Salad FAQs

What dressing goes on quinoa salad?

Quinoa is super versatile, so it pairs well with almost any dressing. A light vinaigrette, citrus dressing, or a simple olive oil and vinegar combo works great. For this recipe, I used olive oil, agave, flax seed, and pepper for a balanced sweet-savory flavor.

What pairs best with quinoa?

Quinoa goes with just about anything. Roasted vegetables, leafy greens, beans, grilled meats, or even fruit like berries or mango! It’s a great base for both sweet and savory dishes.

Is quinoa healthier than rice?

Quinoa typically has more protein and fiber than white rice, plus it’s a complete plant-based protein with all nine essential amino acids. That said, both can be part of a healthy diet, depending on your needs and preferences.

4.93 from 66 votes

Print Recipe

Roasted Beets and Sweet Potatoes

Vegetarian, Gluten-Free

Course: Lunch, Dinner, Appetizer, Main Course, Salad

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 218 kcal

Author: Christine McMichael

Ingredients

Salad:

• ▢ 3 Beets
• ▢ 1 Sweet Potato
• ▢ Pinch of Salt
• ▢ 1/2 Cup Uncooked Quinoa
• ▢ 3 Cups Spinach
• ▢ 1 Tbsp Goji Berries
• ▢ 1 oz. Goat Cheese

Dressing:

• ▢ 1 Tbsp Flax Seed
• ▢ 1 Tbsp Olive Oil
• ▢ 1 Tbsp Agave
• ▢ 1/4 tsp Pepper

Instructions

• Cube beets and sweet potato. Place on a baking sheet or pan and lightly spray with coconut oil.
• Top with a pinch of salt, then bake at 425 for 30 minutes or until soft.
• While the vegetables are roasting, cook quinoa according to directions and set aside.
• Finely chop the lettuce (optional) and toss with the goji berries and goat cheese.
• Add the beets and sweet potato. Enjoy!

Nutrition

Calories: 218 kcal

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