Here at Stony Point Center, our farmers, Amirah and Will, are busy as ever harvesting our beautiful produce for the Farmstand which is held weekly, on our front lawn. One ingredient they are harvesting can be found in this week’s recipe - Fresh Roasted Beet Salad with Quinoa and Feta. It’s parsley! You can buy it along with other fresh vegetables tomorrow at the Farmstand. 


This recipe also calls for fresh beets. Beets can be enjoyed raw - peeled and sliced. They can be used in a crudité or shredded and sprinkled over a salad. I love them roasted and tossed with other roasted vegetables as a side dish. In this recipe, I cut them up into small pieces, roast them and toss them with quinoa and crumbled feta cheese. Served at room temperature, it is a delicious salad to take on a picnic. Served warm, it’s a yummy entrée. Enjoy with a salad, a loaf of fresh bread and dinner is ready!  

Fresh Roasted Beet Salad with Quinoa and Feta 

Yields 4-6 portions 


4 medium-sized beets 

3 tablespoons coconut oil 

2 cups quinoa  

½ cup crumbled feta 

1 tablespoon chopped fresh parsley 

1 tablespoon chopped fresh chives 


For the Dressing 

4 tablespoons olive oil 

3 tablespoons lemon juice 

 and salt and pepper to taste 




Let’s Get Cooking  

  1. Cook quinoa according to the package. Set it aside and allow for it to cool to room temperature. 
  2. Wash and cut beets into bite-sized pieces (peeling is optional). Either way, you will want to discard the ends of the beets because they are tough. 
  3. The next step is to roast the beets. Toss them in the coconut oil and add a little salt and pepper in a 375-degree oven uncovered for 10-15 minutes. The beets should be soft enough to eat but not mushy. You may need to cook longer or a shorter length of time depending on how big you cut your beets. Check your oven frequently so that you do not overcooked your beets. When overcooked, they can taste bitter. Let beets cool to room temperature.  
  4. Toss the quinoa with the beets, the olive oil, lemon juice, fresh parsley and fresh chives. Season with salt and pepper to taste. 
  5. Gently fold in the cheese, sprinkling a bit on top for garnish. 



If you toss your cheese into the quinoa when your quinoa and/or beets are warm, the cheese will melt. If you are planning on enjoying your dish warm immediately after creating it, toss all ingredients together and sprinkle the cheese in just before serving. 


“It’s Your Dish!” 

  1. Quinoa comes in lots of varieties and colors. Have fun with trying the different types. 
  2. You can substitute the crumbled feta for crumbled goats' cheese. 
  3. To make it vegan by substituting the feta for nutritional yeast. You may want to use less then ½ cup. Add it to taste. 
  4. To make this dish into an entrée, add sautéed or roasted cubed tofu or chicken. 
  5. To create an additional layer of flavor and color, add roast slice carrots. 
  6. You can substitute any of the following “soft herbs“ for the parsley and chives (dill, chives, parsley basil, tarragon, cilantro).