Lemony raw beetroot and quinoa salad with dill and olives

Table of contents

Lemony Raw Beetroot and Quinoa Salad with Dill and Olives

This vibrant and refreshing salad combines the earthy sweetness of raw beetroot with the nutty flavor of quinoa, all brought together by a zesty lemon dressing. The addition of fresh dill and briny olives adds a delightful complexity, making this salad a perfect choice for a light lunch or a colorful side dish. It’s not only delicious but also packed with nutrients, making it a healthy and satisfying option.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 cup quinoa
2 medium raw beetroots, peeled and grated
1/4 cup fresh dill, chopped
1/2 cup pitted black olives, sliced
1/4 cup lemon juice (about 2 lemons)
1/4 cup olive oil
Salt and pepper to taste
Optional: 1/4 cup crumbled feta cheese

Instructions

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool.
Combine the grated beetroot, chopped dill, and sliced olives in a large mixing bowl.
Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl to make the dressing.
Add the cooled quinoa to the beetroot mixture and pour the dressing over the top. Toss everything together until well combined.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. If desired, sprinkle with crumbled feta cheese before serving.

Additional Notes

For a vegan version, omit the feta cheese. You can also substitute parsley for dill if preferred. This salad can be made a day in advance and stored in the refrigerator, making it a great option for meal prep.