Roasted Beet & Veggie Quinoa

Do you ever open your fridge, see what’s inside that needs to be used and boom dinner is ready? Okay I wish it was that easy, but I hate wasting food. Especially delicious fruits and vegetables so a lot of our dinners are creations to use up whatever we have.

I have never tasted beets before, like ever. And frankly I always “told” myself I didn’t like them. So tonight when I decided to cook with them, I was pretty scared. But I knew I had a bunch of other deliciousness cooking as well, so if I didn’t like the beets I could always push them aside, right?


This was everything we had left from our Week One CSA Share. I was stoked that we had used everything up in dinners, salads, and shakes other than these items which you can see needed to be used up soon.

Here is what I used from our CSA: beets, peas, asparagus, green garlic and scallions


Roasted Beet & Veggie Quinoa


Here is what I used from my fridge, garden and pantry: mushrooms, carrots, onion, garlic, rosemary, and quinoa


Roasted Beet & Veggie Quinoa


I wanted to use all parts of the beets so I chopped them up to separate the beets, stems, and greens.


Roasted Beet & Veggie Quinoa


I got my garlic and scallions cooking into the olive oil.


Roasted Beet & Veggie Quinoa


Then I added the beet stems and cooked those down a bit before adding the mushrooms, peas, and greens.


Roasted Beet & Veggie Quinoa


This is the carrots, onion, beets, and asparagus after it was nice and roasted.


Roasted Beet & Veggie Quinoa


And here it is before I ate it all up. Super healthy and yummy.  However, my taste buds weren’t jumping for joy over the beets, they were just okay.  I love roasted vegetables and everything was delicious, but I’m gonna have to work on this beet thing.


Roasted Beet & Veggie Quinoa


Ingredients from our CSA:

Baby beets and their greens

Scallions – chopped




Other Ingredients:

Olive oil – 3 Tbsp

Mushrooms – 5-6 chopped

Carrots – 2-3 chopped

Yellow Onion – 1/3 chopped

Rosemary – 1 Tbsp

Garlic Cloves – 3 minced

Garlic Powder – 1 tsp

Red Pepper Flakes – ½ tsp

Quinoa – ½ cup

Salt & Pepper to Taste



  1. Prepare quinoa as directed, set aside
  2. Pre-heat oven to 400 °
  3. Wash beets remove from stems and slice in half, slice stems in 1-2 inch pieces and chop the greens and set aside.
  4. Chop asparagus, onions, and carrots and add with beets to cookie sheet.
  5. Coat chopped veggies in olive oil and put on baking sheet, sprinkle with rosemary, garlic powder, salt and pepper and bake for 20-25 minutes or until golden brown
  6. Meanwhile, heat 2 Tbsp of olive oil in cast iron skillet then add minced garlic and chopped scallions and sauté for 3 minutes
  7. Add beet stems and sauté for 2-3 minutes
  8. Add chopped mushrooms and peas and sauté for another 3-5 minutes
  9. Add chopped turnip greens and sauté for another 2 minutes
  10. Add Red Pepper Flakes, Garlic Powder, Salt & Pepper and sauté for another 1-2 minutes
  11. Remove roasted veggies from oven and serve with with greens over the quinoa
  12. Top with scallions


For more recipes from our week one CSA share, click HERE.

For other recipes, click HERE.