Recipes and Cooking Quinoa with Roasted Beets and Thyme Vinaigrette 5.0 (1) This quinoa and roasted beets bowl is packed with savory flavor. Make it vegan by omitting the cheese and add olives. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 18, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 15 mins Roast Time: 40 mins Stand Time: 15 mins Total Time: 1 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound baby beets 4 cloves garlic, peeled 4 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper 3 cup water 1 ½ cup quinoa, rinsed and drained 3 tablespoon white balsamic vinegar or white wine vinegar 1 tablespoon snipped fresh thyme 1 teaspoon Dijon-style mustard ¾ cup crumbled ricotta salata or feta cheese ⅓ cup chopped walnuts, toasted 1 shallot, thinly sliced Directions Preheat oven to 450°F. Cut tops off beets and trim root ends. Halve or quarter beets. Place beets and garlic in a 15x10-inch baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 1/4 tsp. of the salt and the pepper; toss to coat. Cover with foil. Roast 20 to 25 minutes or until beets are tender. Let stand, covered, 15 minutes. If desired, to remove skins, wrap beets, one at a time, in a paper towel and gently rub to remove skins. (If skins are very tender, you do not need to remove them.) Mash garlic. Meanwhile, in a medium saucepan combine the water, quinoa, and the remaining 1/4 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. For vinaigrette, in a screw-top jar combine the remaining 3 Tbsp. oil, the mashed garlic, vinegar, thyme, and mustard. Season to taste with additional salt and pepper. Cover and shake well. In a serving dish arrainge cooked quinoa, vinaigrette, cheese, walnuts, and shallot. Top quinoa mixture with roasted beets. Sprinkle with additional snipped fresh thyme. Serve warm or at room temperature. Make It Vegan Omit the cheese. If desired, substitute 1/3 cup sliced pitted kalamata olives for the cheese. Rate it Print Nutrition Facts (per serving) 364 Calories 19g Fat 38g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 364 % Daily Value * Total Fat 19g 24% Saturated Fat 2g 10% Cholesterol 13mg 4% Sodium 521mg 23% Total Carbohydrate 38g 14% Total Sugars 7g Protein 11g Vitamin C 5.3mg 27% Calcium 50.5mg 4% Iron 2.9mg 16% Potassium 548mg 12% Folate, total 169.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.