Beet, Quinoa and Goat Cheese Salad

Beet, Quinoa and Goat Cheese Salad. Photo by Krista Keltanen

“The idea for a harvest celebration was sparked by the spectacle of yellow leaves in the garden. I also marveled at the dazzling color of beets freshly pulled from the ground and decided it was time for a party.” Finnish stylist Sanna Länsivierto serves this beet, quinoa, and goat cheese salad is nestled on a wooden disc, fitting in with the theme.

Beet, Quinoa and Goat Cheese Salad Recipe

Serves 4


  • 3 beets, peeled and cut into small cubes
  • ¼ cup raw quinoa, rinsed thoroughly
  • Mixture of seeds (such as sunflower, pumpkin, and sesame)
  • 5 ounces goat cheese, cut into pieces
  • 7 to 10 ounces arugula
  • Balsamic dressing


  1. Steam beets, and allow to cool. The beets will have dyed the water used for steaming, which you can then use to cook the quinoa to create a lovely color and impart a delicate flavor of beet.
  2. Combine the beets and boiled quinoa. Top with goat cheese and seeds. Serve over the arugula with a drizzle of balsamic dressing

Styling and Recipe by Sanna Länsivierto

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