Parmesan, Red Quinoa & Golden Beet Salad

gluten freevegetarian
Parmesan, Red Quinoa & Golden Beet Salad

This gluten-free and vegetarian salad is not only protein and veggie packed, nutritious, flavorful, and perfectly crunchy, it’s beautiful and a great addition to your springtime table. 

Parmesan, Red Quinoa & Golden Beet Salad

Parmesan, Red Quinoa & Golden Beet Salad

Making salads is an art form that I truly enjoy. I love crafting a beautiful and healthy salad. There are certain salads that are meant to enjoy as hearty meals (like a Cobb salad or a Taco salad), but then there are just those salads that are served as sides to the main course or served before the main course. This salad is one of the latter – a side or starter.

Parmesan, Red Quinoa & Golden Beet Salad

It’s gorgeous, crunchy, protein, and flavor packed. This salad has spiralized golden beets (spiralized on Blade A with the Inspiralizer to make chip slices), white beans and fluffy quinoa for protein, Parmesan cheese for saltiness and more protein, and then of course, a simple vinaigrette to bring out the flavors in everything.

I could enjoy this salad as a light lunch or as an entree salad, maybe with some extra quinoa and white beans tossed in there and a side of crusty toasted multigrain bread.

Parmesan, Red Quinoa & Golden Beet Salad

Golden beets are in season as the spring approaches and if you find them at the farmer’s market or in your CSA box, I hope you give this salad a try!

Watch our video to learn how to spiralize beets using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Parmesan, Red Quinoa & Golden Beet Salad

Prep Time15 mins
Total Time15 mins


  • For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • 1.5 teaspoons fresh thyme leaves
  • salt and pepper
  • For the salad:
  • 2 medium golden beet about 5oz each, peeled
  • 5 oz container spring mix greens
  • 15 oz can cannellini beans drained and rinsed
  • 1 cup cooked red quinoa
  • To garnish: shaved Parmesan


  • Slice the beets halfway through to the middle, careful not to pierce farther than the center. Spiralize on Blade A with light pressure (to create a thinner noodle) and set aside.
  • In the bottom of a large salad mixing bowl, add all of the ingredients for the dressing and whisk together. Add in the beets and the rest of the ingredients for the salad (except for the Parmesan) and toss well to combine. Divide onto plates or in salad bowls and serve, garnished with Parmesan.

Parmesan, Red Quinoa & Golden Beet Salad

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.