Beets, in particular, are tremendously nutritious. They are rich in manganese and folate, as well as a super-powerful plant compound called betalains. They're what give beets their gorgeous color and provide antioxidant, antinflammatory and detoxification support to the body.

Quinoa Salad With Roasted Beets and Tahini Sauce [Vegan]


Cooking Time




  • 2 cups cooked red quinoa
  • 3 medium-large beets, cubed
  • 2 tablespoons olive oil
  • sea salt
  • 1/4 cup nutritional yeast
  • 1/4 cup walnuts
  • 4 tablespoons tahini
  • 1/3 cup finely chopped white onion
  • 1 teaspoon cumin
  • 1/4 cup peppercorns
  • 1 1/2-2 tablespoon water
  • splash of apple cider vinegar


  1. Preheat oven to 400ºF. Spread beets on a baking sheet and drizzle with olive oil. Roast for ~40 minutes or until softened and slightly caramelized. 2. If cooking quinoa, put it on while beets roast. 3. In a food processor, combine walnuts, nutritional yeast and about 1 tsp of sea salt. Pulse until it turns into a fine crumb. Set aside. 4. In the same food processor, combine tahini, onion, cumin, peppercorns, a pinch of salt and apple cider vinegar. Blend until combined, then add 1/2 tbsp of water at a time, continuing to blend, until it reaches a slightly runny consistency. You want it thin enough to be able to pour. 5. Once beets are cooked, portion out quinoa, top with beets, vegan cheese and a drizzle of dressing. Serve.