Gluten-Free Roasted Beet Salad
By the Gluten Free Recipes team ·
Vibrant roasted beets mingle with tender grains and your favorite protein for a satisfying and colorful meal. A bright, zesty dressing ties all the fresh flavors together, creating a delightful textural contrast.
At a glance: This easy lunch recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 11 ingredients — including beets, olive oil, salt — and walks through 6 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Roasted Beet Salad: When preparing this lunch recipe, exercise caution with packaged ingredients like dijon mustard and any pre-made dressings, as they can sometimes be cross-contaminated with gluten during manufacturing. Always check for a certified gluten-free label In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Roasted Beet Salad: This recipe is naturally gluten-free, relying on whole foods and certified gluten-free grains. Ensure all added sauces and seasonings are also certified gluten-free.
Ingredients
- 1 lb beets, trimmed and scrubbed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa or certified GF brown rice
- 1 cup protein of choice (grilled chicken, baked tofu, or chickpeas)
- 2 cups mixed greens or spinach
- 2 tbsp gluten-free vinaigrette (e.g., GF tamari-based or olive oil and lemon)
- 1 tbsp fresh lemon juice
- 1 tsp extra virgin olive oil
- 1/4 tsp dijon mustard (ensure GF)
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the scrubbed beets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Ensure the beets are coated evenly and then place them in the preheated oven to roast for about 40-50 minutes, or until they are tender when pierced with a fork and their skins are slightly shriveled.
- 2
While the beets are roasting, prepare your base. Cook the quinoa or certified GF brown rice according to package instructions, aiming for about 15-20 minutes until tender. Once cooked, fluff with a fork and set aside to cool slightly.
- 3
Prepare your protein of choice. If using chicken, grill or bake until cooked through. If using tofu, bake or pan-fry until golden brown and firm. If using chickpeas, drain and rinse them well.
- 4
Once the beets are roasted and tender, allow them to cool for a few minutes until they are comfortable to handle. Carefully peel the beets, which should slip off easily, and then chop them into bite-sized pieces. The beets should feel soft and yield easily to pressure.
- 5
In a small bowl, whisk together the fresh lemon juice, 1 teaspoon of extra virgin olive oil, and the gluten-free dijon mustard to create the vinaigrette. Taste and adjust seasoning as needed. This dressing should have a bright, tangy aroma.
- 6
Assemble the salad by layering the mixed greens or spinach in bowls. Top with the cooked quinoa or brown rice, your prepared protein, and the chopped roasted beets. Drizzle generously with the prepared gluten-free vinaigrette and serve immediately.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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