Roasted Beet, Chick Pea, Asparagus & Quinoa Salad

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PHEW – what a mouthful, but I promise all of those ingredients are necessary to make this dish SING. It’s no surprise I’m in love with beets, you can find them here in this yogurt noodle dish, mac n’ cheese, pizza and more. They’re healthy and they really make every dish they’re in just that much prettier.

roasted beet quinoa dish

Can you resist the color in this? I can’t.


As I was racking my brain for some great Easter themed recipes (because I’m the world’s best “last minute blogger” and this one immediately came to mind. It’s not only fresh, beautiful, healthy and easy – it’s chock full of great seasonal produce to celebrate spring. It’s been officially spring for 2 days and I’ve eaten more asparagus and lemon than I can to admit. Instead of roasting and eating it like candy (or Cher in Clueless), I thought I’d feature it in a fresh side dish.

easy roasted beet quinoa

Easter side dishes never really get the love they should. Everyone is always so focused on the ham, or the roast – leaving just a sad plate of carrots or rolls on the side. See, I’m on the other side. I much prefer sides to mains (unless the main is a prime rib, then all bets are off). So, in honor of sides and spring and all things beauty, this beet dish is getting the spotlight.

fresh asparagus

Now, if you don’t like beets – there really isn’t any kind of substitute. You could omit them, of course, but I can’t promise it’ll taste (or look) as good. I may be stubborn here, but I want ALL OF YOU to give beets a chance, especially if you’re not sure of them. All musings aside, I’m truly so excited to be home for Easter this year. Well, home in Charleston. I know I owe y’all a big house tour, and don’t work, it’s coming. I’m just thrilled to have a brunch here at home, with my husband, 75 degree weather, this amazing side dish and lots of bubbly!

  quick and easy beet quinoa

And pie, But don’t worry – that post is coming tomorrow. And cake on Thursday. And then a main dish just to kick it all off. Y’all, I’m going Easter crazy and you’re here for the ride.

Roasted Beets, Chickpea, Asparagus & Quinoa Salad

beet pasta


Serves about 4 – 6. Recipe adapted from Gluten-Free Goddess.
Prep time: 15 – 20 minutes
Cook time: About 45 – 60 minutes
Total time: 80 minutes


  • 3 cups cooked quinoa
  • 2 tablespoons olive oil
  • 3 medium beets
  • 1/4 cup olive oil
  • 1 teaspoon white wine vinegar
  • 3 tablespoons orange juice
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 1 cup chickpeas, drained
  • 1 bunch asparagus
  • Salt and pepper
  • 1 cup cherry tomatoes, sliced
  • Fresh basil leaves for garnish
  • Freshly grated parmesan for garnish


  1. Preheat oven to 425 degrees F. Carefully rinse the beets and chop of stems. Place in a 9 x 13 baking dish lined with foil and drizzle with 1 tablespoon of olive oil. Roast for about 45 minutes, or until beets are fork tender. Once done, remove skins (carefully, with gloves) and then chop into bite-size pieces.
  2. Chop and prune the asparagus. Place asparagus in the same baking dish, lined with new foil. Drizzle with one tablespoon of olive oil. Roast for about 15 minutes. Then using tongs, toss and roast another 3 – 5 minutes. Remove and let cool. Once cool, chop into bite-size pieces.
  3. In a large bowl, carefully mix together the quinoa, beets, asparagus, chickpeas and cherry tomatoes.
  4. In another bowl, whisk together the olive oil, vinegar, orange juice, honey, soy sauce, salt and pepper. Pour the liquid mixture over the quinoa mixture, and stir to combine.
  5. Mix the quinoa and vegetables with salt, pepper and top with parmesan cheese. Add chopped basil for garnish.

Nutritional information per serving (about 1/2 cup):

Calories: 455
Fat: 21 grams
Carbohydrates: 48.25
Fiber: 4.2 grams
Protein: 10.75 grams
Weight Watchers Points: 10

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  1. Wednesday, March 23rd, 2016
    Love the colors! Looks great!
  2. Posted by The Food Hunter on
    Wednesday, March 23rd, 2016
    What a delicious combo and perfect for Easter
  3. Wednesday, March 23rd, 2016
    This salad is packed full of so many of my favorite ingredients - love it!
  4. Thursday, March 24th, 2016
    I adore ALL of the things in that salad!! So pretty and delish.
  5. Thursday, March 24th, 2016
    I love how colorful it is!
  6. Thursday, March 24th, 2016
    Beets give everything they touch such a beautiful hue. Side dishes are my favorite part of any holiday meal. Pile 'em up!
  7. Thursday, March 24th, 2016
    Gosh, I love beets! This looks delightful.
  8. Friday, March 25th, 2016
    I'm with you! The color of beets, oh just beautiful! This is perfect for Easter and Spring! The colors are just beautiful! I'm normally a last minute blogger too haha but actually kind of got some Easter spring recipes out this year haha
  9. Posted by Jennifer L Hollowell on
    Monday, April 8th, 2019
    Roasted the asparagus and it got soggy. :(....will just lightly steam next time.

    Otherwise, great recipe.