Roasted Beetroot Broccoli Salad

This roasted beetroot broccoli salad is made with quinoa, feta, coriander (cilantro), walnuts and a simple balsamic dressing. It’s a hearty side salad that can be enjoyed warm or cold.

It’s no secret I LOVE beetroot salads, its such an underrated vegetable! This gorgeous beetroot and broccoli salad is packed with flavour while being easy to make. We start by roasting the beets and broccoli until sweet and crisp. Then toss them with quinoa, fresh some herbs, feta cheese and a zingy balsamic dressing. Oh, and don’t forget the walnuts for that crunch factor! 

It’s a tasty side salad perfect for any holiday gathering or even just as a healthy lunch. I Usually top it with grilled chicken or boiled eggs. But you could also toss in some shredded chicken or lentils to the salad make it more of a meal.

Ingredients you’ll need:

All you need to make this beetroot broccoli salad are 9 simple ingredients:

• Beetroot: you’ll need 3 raw beetroots for this recipe.
• Broccoli: one broccoli head cut into florets.
• Coriander (cilantro): a small bunch of fresh coriander leaves makes this salad refreshing and adds a lovely flavour.
• Quinoa: or your favourite grain.
• Feta cheese: I love goat cheese here, adds creaminess and saltiness. Use vegan cheese to keep it dairy free. 
• Walnuts: for some crunch. 
• Lemon juice: to brighten up the flavour of the dressing.
• Balsamic vinegar + lime juice: for a simple dressing.
• Extra virgin olive oil
• Salt + pepper

Swaps and variations

• Use broccolini: You can easily use broccolini instead of broccoli in this recipe. It may require a little less cook time (check at 10 minutes).
• Swap the coriander (cilantro): for parsley, baby spa inch or rocket (arugula).
• Instead of feta: mozzarella balls or grated parmesan would be a yummy swap.
• Different grains: try wild rice, couscous or brown rice in place of quinoa. 
• Use another nut: I’d recommend pecans or almonds. Or you could use roasted pumpkin seeds or sunflower seeds to keep it nut free.

How to make the best beetroot and broccoli salad:

Vegetables: cut the beetroots into small cubes and be rocking to small florets. Toss the beets in salt, pepper and olive oil then bake for 30 minutes or until slightly tender. Then add the broccoli bake for a further 15 minutes.

Quinoa: Meanwhile cook the quinoa on the stove according to package instructions. 

Dressing: In a jar add the balsamic vinegar, lime juice, olive oil, salt and pepper. Shake well to combine. 

Mix salad: In a large bowl combine the cooked quinoa with the roasted vegetables, coriander (cilantro), feta cheese and walnuts. Pour over the dressing, toss to combine and serve.

Ingredient swaps + tips

• There is no need to remove the skins of the beetroot.
• Cut the beets and broccoli into fairly similar size pieces to allow for an even cooking.
• The roasted beetroot should be fork tender. If not, remove the broccoli and continue to cook the beets until they are ready.
• Use pre cooked quinoa to save time and dishes!

How long will this recipe keep in the fridge?

This roasted broccoli and beetroot salad can be made in advance and stored in an airtight container for about 3 days in the fridge. The roasted vegetables and quinoa soak up the yummy dressing, and done get soggy either!

Other beetroot salads to try

Cucumber Beetroot Salad

Roast Apple, Beetroot & Halloumi Salad

Roasted Sweet Potato & Beetroot Salad

Roasted Beetroot & Pumpkin Salad

If you try this beetroot broccoli salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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