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

Serves 4

Parmesan, Red Quinoa & Golden Beet Salad

15 minPrep Time

15 minTotal Time

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  • 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
  • 5oz container spring mix greens
  • 15oz can cannellini beans, drained and rinsed
  • 1 cup cooked red quinoa
  • To garnish: shaved Parmesan


  1. 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.
  2. 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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