Roasted Golden Beet “Carpaccio” with Quinoa

Turn roasted beets into a delightful meal by whipping up this stunning “Carpaccio” with quinoa topping – this delicious salad is a feast for the eyes!

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Roasted Golden Beet “Carpaccio” with Quinoa

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 25 mins


  • 1 bag Success® Tri-Color Quinoa
  • 1/3 cup olive oil, divided
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup arugula
  • 1/4 small red onion, thinly sliced
  • 3 whole golden beets, roasted, peeled and thinly sliced
  • 2 tbsp capers, fried


  • Add vibrant color and flavor to your table for any occasion with this plate of layered roasted beets topped with leafy arugula, a simple zesty dressing and protein-packed Success® Tri-Color Quinoa.

    Step 1

  • Prepare quinoa according to package directions. Toss with oil, lemon juice, salt and pepper (set lemon zest aside); let cool slightly. Add arugula and red onion; toss well.

    Step 2

  • Meanwhile, arrange sliced beets on serving platter. Spoon quinoa mixture over top. Garnish with capers and lemon zest.

    Cooking Tips

    To roast beets, preheat oven to 425°F. Drizzle beets with 1 tbsp olive oil and season with pinch each of salt and pepper. Wrap each beet individually in double layer of foil, folding and crimping edges to seal package. Bake for 30 to 40 minutes or until fork-tender.

The Beauty of Beets

Loaded with benefits, beets are impressive vegetables that are packed with essential nutrients but often get a bad reputation for their strong flavor and color. However, using the right combination of flavors, golden and red beets can actually be a wonderful addition to a variety of meals from Golden Beet and Rice Burger Sliders to a bowl of Creamy Golden Beet Hummus.

In this deliciously simple recipe, the mild sweetness of the roasted golden beets is complemented by leafy green arugula, sharp red onion and capers with Success® Tri-Color Quinoa to balance everything out! While this dish is naturally vegan, If desired, add on goat cheese and roasted nuts.

Originally made with thin slices of meat, this beet “Carpaccio” is a great meat-free and light appetizer or side dish!

Homemade Dressing

Everything is tied together perfectly with a simple homemade dressing of oil, lemon juice, salt and pepper. With just four pantry staples, you can make something incredible in no time!

Prepare a double batch and save to enjoy with other salads throughout the week like this Greek Beet and Watermelon Rice Salad. Or, add other ingredients like dijon mustard and honey to drizzle over another green salad like in this Quinoa Salad with Apricots and Snap Peas.