Artichoke, Beet, and Quinoa Salad

Name: Artichoke, Beet, and Quinoa Salad
Prep time: 30 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 lemons plus 3 tablespoons lemon juice, divided; 8 baby artichokes; 2 beets, peeled and chopped; 4 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 2 tsp. chopped fresh tarragon; 3 tbsp. chopped fresh mint, divided; 1 c. quinoa, cooked and cooled; 2 oz. fresh goat cheese, crumbled (about 1/2 cup); 1/2 c. roasted cashews

This grain salad is full of protein and heart healthy vegetables.

By Christopher MichelPublished: Mar 6, 2025

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vegetarian dish featuring quinoa artichokes beets and nuts

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

30 mins

Total Time:

1 hr 10 mins

Serve as a side dish or stir in shredded rotisserie chicken or sliced steak to make it a main. Take a look at our How to Buy and Prepare Artichokes guide for step-by-step instructions.

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Ingredients

2 lemons plus 3 tablespoons lemon juice, divided
8 baby artichokes
2 beets, peeled and chopped
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
2 tsp. chopped fresh tarragon
3 Tbsp. chopped fresh mint, divided
1 cup quinoa, cooked and cooled
2 oz. fresh goat cheese, crumbled (about 1/2 cup)
1/2 cup roasted cashews

Directions

1. Step 1Preheat oven to 475°F. Juice lemons into a bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim stem and remove thick outer leaves, leaving just the tender inner leaves attached; transfer to lemon water. Repeat with remaining artichokes.
2. Step 2Pat artichokes dry. Toss together artichokes, beets, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast until vegetables are tender and starting to brown, 25 to 30 minutes. Cool completely.
3. Step 3Whisk together tarragon, 1 tablespoon mint, remaining 3 tablespoons lemon juice, and remaining 2 tablespoons oil in a bowl. Season with salt and pepper.
4. Step 4Arrange quinoa on a large platter or in a serving bowl. Top with roasted vegetables, goat cheese, cashews, and remaining 2 tablespoons mint. Drizzle with dressing.