Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini

I came across this simple, but well-balanced salad recently and immediately decided I would have to try it. How could I resist the goodness of quinoa, beets and chickpeas all in one dish dressed with tahini and miso? Just plain good for you and very flavorful too. This salad is earthy, yet naturally sweet at the same time. It is especially nice with the toasted sesame seeds. Certainly an excellent choice for those feeling rushed or for those not feeling up to making a complicated dish but wanting a nutritious vegetarian meal. Serve with some Cheddar Parmesan scones with dill for an especially satisfying meal.

If you buy beets with healthy greens, be sure to toss them in with the salad.

Roasted Beet Salad with Quinoa, Chickpeas, Miso and TahiniRoasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini
Recipe by
Published on February 27, 2010

Nourishing, earthy and sweet chickpea, quinoa and beet salad tossed in a creamy tahini, miso and lemon dressing

Preparation: 15 minutes
Cooking time: 1 hour

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  • 5 medium beets
  • 2 cups cooked quinoa (2/3 cup uncooked)
  • 2 cups cooked chickpeas (2/3 cup dried or 1 19 oz can)
  • 3 green onions, green and white parts, trimmed and sliced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup toasted sesame seeds
  • 1/4 cup tahini
  • 1 tablespoon miso
  • juice from 1 lemon (3 tablespoons)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cayenne
  • a few tablespoons of hot water
  • Wrap the beets in foil and roast in a preheated 375°F oven until the beets are tender — about 1 hour depending on the size of the beets. Remove from the oven, let them cool for a while, and then remove the skins and slice. Add to a salad bowl with the quinoa, chickpeas and green onions, and toss.

  • To make the dressing, whisk together the tahini, miso, lemon juice and zest, and cayenne in a small bowl. Whisk in hot water as necessary to achieve the desired consistency.

  • Pour the dressing over the salad and toss. Garnish with the parsley and toasted sesame seeds, and serve.

Makes 6 servings

More tempting beetroot salad recipes from Lisa's Vegetarian Kitchen:
Indian-style Beet Salad with a Yogurt Dressing
Beet and Feta Salad
Shredded Beet and Dill Coconut Salad

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Johanna GGG said...

just my sort of combination of ingredients and I love that you served it with scones - yum

CurryLeaf said...

Amazing combo Lisa.The sweet beets with nutty tahini is interesting.Filling salad indeed

Uma said...

mmm. this is such a hearty, healthy salad. Looks so yummy :)

Rachel said...

Just wanted to let you know that the My Legume Love Affair 20 roundup is now live. Thank you for submitting your awesome recipe.

Ricki said...

A great medley of ingredients I love--chickpeas, beets, quinoa! And it's pretty, to boot. Perfect for these late-winter days when you want something substantial, but still thinking of spring.

test it comm said...

Nice way to enjoy some roasted beets! I like the sound of the miso and tahini combo!

MapMaster said...

Earthy, wholesome, filling and tasty ... what more could anyone want in a main dish?

Maija Haavisto said...

Sounds very good. Just can't go wrong with a combo of flavourful ingredients like this!