Spinach, Beet and Quinoa Power Salad

This easy-to-make beet salad with spinach, quinoa, walnuts and gorgonzola is fresh, filling, and absolutely delicious… plus, it packs a nutritional punch with antioxidants and heart-healthy fats! Vegetarian and gluten-free. 

This post brought to you by Love Beets. All opinions are 100% mine.

Beet salad? Don’t mind if I do. When brainstorming recipes, I began with the idea of making a simple, yet flavorful salad that could work as a starter for dinner or on its own for a light lunch. I ended up going with baby spinach as the base and adding quinoa, thinly sliced red onion, gorgonzola cheese, toasted walnuts and an apple cider vinegar shallot salad dressing. Easy, fresh, filling and absolutely delicious. 

Health Benefits of Beets

Beets are amazing — not only are they rich in potassium, which is one of the main minerals responsible for muscle contraction (including the contraction of the heart), but a diet rich in beets and other potassium-rich foods can help decrease the risk of cardiovascular disease and stroke.

They’ve also been shown to increase exercise performance. The natural nitrates in beets increase nitric oxide, a molecule that lowers blood pressure and widens blood vessels. This widening of the blood vessels increases blood flow and reduces the oxygen needed by muscles, allowing them to work more efficiently and perform the same amount of work with less oxygen. Many runners and cyclists often consume beet juice before races to improve their stamina! 

Pretty incredible, huh?

Pre-Cooked Beets

I decided to use pre-cooked beets in this recipe because if I’m being honest, sometimes roasted beets are kind of a pain (and a mess) to make. I love having the option to buy prepared beets. They’re cooked in their own juices and vacuum-packed for freshness with no added ingredients. They’re super flavorful and taste just as delicious home cooked beets. 

Easy Beet Salad

This salad doesn’t get much easier. Start by toasting the walnuts on the stovetop, stirring frequently. Prep your salad dressing by mixing all of the ingredients except the olive oil in a blender. Slowly add in the olive oil to mix. Taste and add salt and pepper as necessary. Prep=done!

To make the salad, grab four plates and separate out the spinach, quinoa, cooked beets, red onion, walnuts and gorgonzola or feta cheese. Top with the apple cider vinegar dressing and enjoy!

Spinach, Beet and Quinoa Power Salad served on a white plate in front of fresh salad ingredients.

Package of Love Beets on wood cutting board next to a plate of salad and chopped ingredients.

Spinach, Beet and Quinoa Power Salad served on a white plate next to clear jar of apple cider vinaigrette dressing.

Spinach, Beet and Quinoa Power Salad served on a white plate in front of glass container of homemade vinaigrette and white dish towel.

Spinach, Beet and Quinoa Power Salad served on a white plate in front of chopped salad ingredients and glass container of homemade vinaigrette dressing.

Are You a Salad Lover? Here Are More Vegetarian Recipes for You!

If you make this spinach, beet, and quinoa power salad, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Spinach, Beet and Quinoa Power Salad


Description

This easy-to-make beet salad with spinach, quinoa, walnuts and gorgonzola is fresh, filling, and absolutely delicious… plus, it packs a nutritional punch with antioxidants and heart-healthy fats! Vegetarian and gluten-free. 


Ingredients

  • 6 cups raw baby spinach
  • 2 cups cooked quinoa, cooled
  • 17.5 oz. cooked beets (2 packs Love Beets Cooked Beets), chopped into chunks
  • 1/2 large red onion, thinly sliced
  • 1/3 cup walnuts, toasted
  • 1/3 cup gorgonzola cheese
    Dressing
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon shallot, minced
  • 1/2 Tablespoon maple syrup
  • 1 teaspoon grainy mustard
  • 4 Tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste

Instructions

  1. To toast walnuts, place in an ungreased heavy skillet over medium-low heat for about 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillet and spread on plate to cool.
  2. Place all dressing ingredients except olive oil into a blender and blend. Slowly add the olive oil, one tablespoon at a time. Taste to check the seasoning. Add a little more oil if the vinegar is too strong. Set aside.
  3. To serve the salad, grab four plates and evenly distribute all of the salad ingredients. Use about 1.5 cups of spinach, 1/2 cup cooked quinoa, 2 beets, 2 Tablespoons red onion, 1 Tablespoon walnuts and 1 Tablespoon of gorgonzola cheese on each salad. Drizzle with apple cider vinegar dressing, serve and enjoy!

  • Category: Salads
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Calories: 370
  • Sugar: 6g
  • Fat: 25g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 11g

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    15 comments
  1. Hi Brittany!
    Love mixing beets with quinoa! Beets are a current pregnancy craving of mine- which is good, except that my pee is constantly purple! TMI?!
    We still need to meet up in this little ol’ city! Hope you’re doing well!

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