Roasted Beetroot Carrot Quinoa Salad with Spiced Yogurt Dressing

Ingredients

• 3beetroots (reserve some of the leaves to add to the salad)
• 5carrots
• 3 teaspoons (15 ml)oil
• 85 g (½ cup)quinoa
• 240 ml (1 cup)chicken or vegetable stock (or water)
• 10cherry tomatoes
• 12grapes
• 30 g (¼ cup)walnuts
• 1 teaspooncoarsely ground cumin seeds
• 1 teaspooncoarsely ground fennel seeds
• ½ teaspoonsalt
• A few sliceshalloumi cheese
• 120 g (½ cup)thick plain yoghurt
• 2 tablespoons (30 ml)extra virgin olive oil
• 1 teaspoonground cumin
• ½ teaspoonsalt
• 15 g (¼ cup)finely chopped coriander leaves

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Roast the beetroot

   Rub the beetroot with 1 teaspoon of oil and wrap it in aluminium foil. Roast on the middle rack for 40 minutes. Once cool enough to handle, open the foil carefully, watching for hot steam. Trim the ends and cut the beetroot into wedges.

3. 3

   Prepare the vegetables

   Trim and peel the carrots. Halve small carrots or cut larger ones into several long strips. Arrange the carrots and beetroot on a baking sheet, drizzle with the remaining 2 teaspoons of oil, then sprinkle over the cumin seeds, fennel seeds and salt.

4. 4

   Roast the vegetables

   Preheat the oven to 200°C and roast the vegetables for 25 minutes.

5. 5

   Cook the quinoa

   Rinse the quinoa several times in a fine-mesh sieve, then put it in a saucepan with the stock or water. Bring to the boil over high heat. If using salted stock, do not add salt; if using water or unsalted stock, add ½ teaspoon salt. Reduce the heat to medium and simmer for 15–20 minutes, until the liquid is absorbed. Turn off the heat, cover and leave for 5 minutes, then fluff with a fork.

6. 6

   Whisk the dressing

   Whisk together the yoghurt, olive oil, coriander, salt and ground cumin.

7. 7

   Set out vegetables

   When the root vegetables are roasted, remove them from the oven and set them aside ready to serve.

8. 8

   Fry the halloumi

   Just before serving, pan-fry the halloumi in a hot pan for 2 minutes on each side.

9. 9

   Assemble the salad

   Layer the quinoa with the roasted beetroot and carrots, halved cherry tomatoes and grapes. Add the pan-fried halloumi, drizzle over the dressing and scatter with walnuts.

10. 10

    Serve the salad

    Serve.

What is roasted beetroot and carrot quinoa salad?

This is a composed salad built around roasted root vegetables and quinoa, with fruit, nuts, cheese and a spiced yoghurt dressing. It draws on familiar Mediterranean and Middle Eastern-style ingredients, though this particular combination is a modern, flexible meal rather than a traditional regional dish.

Roasting brings out the vegetables’ sweetness, while cumin and fennel give them a savoury, aromatic edge. Quinoa makes the salad more substantial, and the grapes, walnuts and seared halloumi add contrasting flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 18g protein, 70g carbs, 22g fat.

Quinoa, carrots, beetroot, grapes and tomatoes provide most of the carbohydrates; the olive oil, walnuts and halloumi contribute much of the fat. Quinoa, yoghurt and halloumi supply protein, with the exact amount depending on the size of the halloumi slices. For a balanced plate, serve a generous portion of the salad and add extra leafy greens if you have them.

Roasting the root vegetables

Beetroot first: wrapping the whole beetroots in foil helps them soften before they are cut and roasted with the carrots. Open the foil carefully after cooking, since trapped steam can escape suddenly.

Carrots next: cut them into pieces of similar thickness so they roast at a similar pace. The cumin seeds, fennel seeds and salt go on with the oil, coating the vegetables for the second roast.

Getting fluffy quinoa

Rinse well: wash the quinoa several times in a fine-mesh sieve before cooking. This helps remove its naturally bitter surface coating.

Watch the liquid: simmer until the stock or water has been absorbed, then leave the pan covered off the heat for 5 minutes. Fluffing with a fork separates the grains without crushing them.

A creamy cumin dressing

Yoghurt base: thick plain yoghurt gives the dressing a creamy body that clings to the vegetables and quinoa. Whisk it with olive oil, ground cumin, coriander and salt until evenly combined.

Seasoning: the dressing is separate from the salt used on the vegetables and any salt added to the quinoa. Taste it before serving, especially if your stock or halloumi is already salty.

Texture and doneness cues

The beetroot should be tender enough to cut into wedges, and the carrots should be cooked through with some shape remaining. If they still feel firm after roasting, give them a little more time before assembling.

Cooked quinoa should be fluffy rather than wet, while halloumi is best added straight from the pan, once both sides are golden. The grapes and tomatoes provide a fresh, juicy contrast to the warm vegetables and cheese.

Timing the salad

The beetroot has a 40-minute initial roast, followed by 25 minutes for the vegetables once they are cut and seasoned. The quinoa cooks during this second roast, so preparing it then makes good use of the time.

Mix the dressing ahead if convenient, but fry the halloumi just before serving. Assemble the salad close to mealtime so the cheese stays warm and the walnuts retain their crunch.

What to serve alongside it

With quinoa, roasted vegetables, yoghurt and halloumi, this salad can stand on its own as a meal. Serve it warm or at room temperature, with the dressing drizzled over the top or alongside for people to add as they like.

For a larger spread, pair it with simple grilled vegetables or bread. If you saved beetroot leaves, add them to the salad for an extra leafy element.

Recipe notes & tips

• Use gloves or wash your hands promptly after handling beetroot to limit staining.
• Cut the carrots to a similar thickness so they cook evenly.
• Rinse the quinoa in a fine-mesh sieve to keep the grains from escaping.
• Use unsalted stock or water if you want to control the quinoa’s salt level.
• Add the walnuts just before serving to preserve their crunch.
• Serve the dressing on the side if you expect leftovers.

Variations

• Add beetroot leaves: toss in the reserved leaves just before serving for a leafy finish.
• Swap the stock: use water instead of chicken or vegetable stock for a simpler quinoa base.
• Change the nuts: use another nut in place of the walnuts for a different crunch.
• Adjust the fruit: replace the grapes with another fresh, sweet fruit you have to hand.
• Make it vegetarian: choose vegetable stock or water instead of chicken stock.

Common mistakes to avoid

• Opening foil too soon: hot steam can escape; let the beetroot cool enough to handle and open it carefully.
• Uneven carrot pieces: different thicknesses cook at different rates; cut large carrots into strips of similar size.
• Skipping the quinoa rinse: the grains can taste bitter; rinse them several times in a fine-mesh sieve.
• Overcooking the quinoa: it can turn soft and wet; stop simmering once the liquid has been absorbed.
• Frying halloumi early: it may cool before serving; cook it just before assembling the salad.
• Adding dressing to leftovers: the salad can become soggy; keep the dressing separate if storing portions.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge for up to 3 days. Reheat the quinoa and roasted vegetables gently, then add the dressing and any freshly cooked halloumi; the salad can also be eaten cold.

Frequently asked questions