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Baby Boomer Recipes | Salad | Baby Beet - Quinoa

Baby Beet and Quinoa Salad

Rebecca Forstadt Olkowski
Red beets and quinoa make a colorful as well as nutritious salad.
Course Salad


  • 2-4 Small beets yellow and red depending on their size (save the leaves and stalks)
  • salt
  • 1 cup Quinoa
  • 2 cups water
  • 1 Tbsp chopped chives
  • 4 scallions green onions sliced thin
  • 1/2 tsp fresh ginger peeled and minced
  • 2 cloves garlic peeled and minced
  • 2 Tbsp soy sauce get low sodium
  • cilantro fresh chopped can substitute parsley
  • 2-3 Tbsp extra virgin olive oil
  • 1/2 lemon squeezed
  • 1/2 tsp coarse Dijon mustard
  • 1 clove garlic peeled and minced
  • salt and pepper



  • Cut the stalks off the beets. Rinse with water. Place in a saucepan covered with water and bring to a boil, Simmer until tender. (about 15 minutes) When done, rinse with cold water to cool. Rub the skins off and cut into thin circles or cube.


  • Rinse quinoa and drain. Bring 2 cups of water to a boil in a small saucepan. Add the quinoa, lower the heat to simmer, cover for about 15 minutes or until the water is absorbed. When done, set aside.

Beet Leaves and Stalks

  • Tear or cut the beet leaves and stalks into bite-sized pieces.
  • Heat 1-2 Tbsp of extra virgin olive oil in a skillet or stir-fry pan.
  • Add the beet leaves, stalks, chives, scallions, ginger, and garlic and stir-fry for about 2 minutes until the leaves wilt.
  • Add the soy sauce and mix into the vegetable mixture for 1 minute.

Assemble the Salad

  • In either a large flat dish or individual salad plates, cover the bottom of the plate with the cooked quinoa.
  • Put the stir-fried vegetable mixture on top of the quinoa
  • Arrange the beets decoratively on top.
  • Garnish with chopped cilantro

Garlic Vinaigrette Salad Dressing

  • In a jar or small bowl add 1 part extra virgin olive oil to 3 parts lemon juice
  • Add minced garlic, mustard, salt, and pepper to taste
  • Drizzle over the salad