Vegan Roasted Beets & Leeks Salad Recipe

If you think you don’t like beets, this roasted beets and leeks salad with tricolor quinoa might just change your mind. It did for me. If you already like beets, this salad may become a favorite whole food, plant based recipe.

Have you ever read the children’s book, Green Eggs and Ham?

If you have, then you may remember the premise of the book was to try things you think you don’t like. When you do, you may end up liking them.

Green Eggs and Ham children's book

Here is a line from the book…

“I do not like green eggs and ham…” You do not like them. So you say. Try them! Try them! And you may. Try them and you may, I say… I like green eggs and ham! I do! I like them.

This is what I have been saying all my life – changing the words “green eggs and ham” to beets“I do not like beets“. I didn’t even want to try them – EVER!

This changed for me this past week after seeing how colorful and appealing they looked piled high in bunches at a farmer’s market I went to.

I asked the best way to make them and was told to roast them. So I roasted the beets with leeks and adding them to a quinoa salad.

Do you know what happened?

Say! I like beets and leeks! I do!” I like them, oh, yes I do! :-)

Close up of a low sided white salad plate filled with beet and leek salad.

I even made this salad a second time this past week! Which shows just how much I liked this Roasted Beets and Leeks Salad recipe. :-)

Moral to my story… Do not hesitate to try something new or different, something out of your ordinary or comfort zone. When you do, you just may end up surprising yourself in the best possible way.

Try It… Try It…

Trying new things does not just pertain to food. I receive comments from readers on a weekly basis telling me they are afraid to paint a piece of furniture or to start a DIY project.

My response always is… you won’t know until you try. Start with something small. If it is painting a piece of furniture. Practice the paint technique on a scrap piece of wood first.

Once you see that it is not that hard, you gain confidence and will try again and begin to enjoy it. You may even master it.

Try It… Try It… You May Actually Like This Roasted Beet Salad!

So don’t be afraid… try it… try it… you may actually like it or become good at something you previously dismissed as something “not for you”.

I am sure glad I stopped thinking I didn’t like beets and actually tried this recipe. It is a winner in every way for me.

Roasted Beets & Leeks Salad Recipe

This beets and leeks salad also has tricolor quinoa mixed in which gives it a flavorful texture. When served warm… YUM!!!

Roasted Beets & Leeks Salad

If you like beets, you will love the flavors in this tasty main dish salad. If you are not a fan of beets like I always thought I was, just try this recipe, you may be pleasantly surprised at just how good this salad tastes.
The flavors of the roasted leeks, quinoa and Cashew Caesar dressing all come together in the most satisfying delicious way.
This salad tastes best when the beets and leeks are still warm from the oven. Serve with a thick toasted slice of sprouted grain garlic bread.
Prep Time45 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Course, Salad, WFPB
Cuisine: American
Keyword: plant based, quinoa, vegan, WFPB, whole food
Servings: 2 as a main entree.
Calories: 536kcal
Cost: $8


  • 1-1/2 lb. beets red or yellow – trimmed, peeled and sliced into thin wedges
  • 2 tbsp white wine vinegar or white balsamic vinegar
  • sea salt to taste
  • freshly ground pepper to taste
  • 2 sprigs thyme fresh
  • 2 leeks trimmed and sliced
  • 1-1/2 cups quinoa tricolor, rinsed and drained
  • 4 cups salad greens any mix

Cashew Caesar Dressing


  • Make Cashew Dressing: Soak the raw cashews in enough hot water to cover for 30 minutes; drain, reserving the water.
  • In a blender, combine cashews, 1/2 cup of reserved water, nutritional yeast, mustard, garlic. lemon zest and capers. Cover and blend until smooth. If needed, thin to desired consistency with remaining reserved water. Set aside.

To Roast Beets:

  • Preheat over to 425°F. Place sliced beets in a single layer on a foil-lined shallow baking pan. If using both red and yellow beats, separate them in the pan.
  • Drizzle with 1 Tbsp. of the vinegar; toss well.
  • Season with salt and pepper.
  • Add thyme sprigs. Cover with foil and roast for 25 minutes.

To Roast Leeks:

  • Place sliced and cut-up leeks in another shallow baking pan. Drizzle with the remaining 1 Tbsp. vinegar. Season with salt and pepper.
  • Add the leeks to the oven. Roast 6- 8 minutes or until beets and leeks are tender. The leeks will be done sooner. Discard thyme.

Make Quinoa:

  • While beets are roasting, in a medium saucepan combine tricolor quinoa and 3 cups of water. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until liquid is absorbed.

To Serve:

  • Serve when beets and leeks are still warm from the oven. In one large shallow bowl, arrange salad greens, beets, leeks and quinoa. Drizzle dressing over each serving.
  • Store any leftover dressing in an airtight container in the fridge for a week.


Calories: 536kcal | Carbohydrates: 69g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 304mg | Potassium: 1295mg | Fiber: 11g | Sugar: 14g | Calcium: 131mg
Roasted Beets, Leeks and Quinoa salad in low sided white bowl.

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  1. Marble Dining Table Set says:

    Your post is so amazing, this salad look so delicious, really love the recipe. i definitely try it. Thanks for sharing dear

  2. Bettsi Ledesma says:

    This looks beautiful and delicious!

    1. Diane Henkler says:

      Hi Bettsi – The beet salad recipe really is delish. I think what makes it so good is the mix of textures and the flavors from the beets with the dressing. I had leftover dressing and used it over sting beans… also yum!

  3. I love beets and leeks so this should be a great salad for me. I do hate to peel them when raw though, it’s so much more work and hands turn red. I prefer to slip the skin off after baking or boiling. Either way I’m going to make this, thanks!!

    1. Diane Henkler says:

      Hi Dianne – The beet color is quite intense and red does get every where. I will try roasting first like you mention so the skin comes off easier. I may do that tonight as I have a few beets in the fridge.

  4. Hi Diane, I’ve always loved beets, however, my husband is not a fan. Maybe he would give this recipe a try! I’ll be looking for fresh beets at our Farmers Market.

    1. Diane Henkler says:

      Hi Vikki – Both my daughters and Ed love them. I am happy that I have finally became a fan. The dressing pairs very nicely with the beets so it may be the recipe that makes your hubby a beet lover too.

  5. I am so excited to try things in a new way for the health and variety benefits they offer. I like to encourage myself and others- it’s not always we don’t like a certain food but the way it is “cooked”. Also, I am going to try & sub sunflower seeds for cashews for multiple reasons- price and eco harvest responsibility.

    1. Diane Henkler says:

      Hi Laura – I agree with you 100% as foods can taste different in the way they are cooked and even paired with seasonings, etc. I am considering taking the Forks Over Knives cooking course to learn the best ways to cook all veggies like a 5-star chef. I think the sunflower seeds will taste great… another reason I like plant based eating, substitutes work well.

  6. GM~
    Your post is so ironic. I was part of a thread about “Borscht” yesterday. Which I cannot stand.. leftover from childhood. BUT, I do like beets!! And roasted are the best! As a suggestion, look for the candy stripe ones.. (no bleeding).. and cut them RAW into match-like sticks……. They are divine!!
    Have a nice weekend….

    1. Diane Henkler says:

      Hi Patti – My mom loved Borscht and as kid I thought it was so gross. :-) I should see if I like it now. Ha! I have never heard of candy striped beets. They checked online to see what they look like – they are pretty. I will keep my eye out for them now. Thanks for telling me.

  7. Diane, I’m just curious…we all know you have a twin sister….has she done the same diet as you? Twins sometimes look the same all their lives…others change, a lot, and don’t look like each other anymore….if she hasn’t changed like you, has she shared her thoughts about changing also. Hair color and diet change a woman dramatically.

    1. Diane Henkler says:

      Hi Karen – My twin sister and I still look alike, but there are differences. She has lost weight also, but does not eat plant based the way I do. She wears her hair shorter than I do which is one easy way to tell us apart.

      When she was visiting last week and we were out shopping, we heard a little girl say to her mom… There are two of them. It made us smile as we used to hear that on a daily basis growing up. Now that we live far apart, not so much anymore.

      When I still lived in PA where she does and I was out and about, it was not at all uncommon for me to hear, Hi Mrs. Duell. She is the director of a nursing school and has many students that would see me and think I was her. We also had people that didn’t know we were twins say to us.. Hey, I saw you at Target yesterday, why didn’t you stop and chat, you passed me right by. :-) When my older daughter got married a few years ago, there is a photo of the both of us. you can see it in this post:

  8. I love beets and I love all kinds of salads. I look forward to trying it. Thanks for another recipe. Yum.

    1. Diane Henkler says:

      Hi Nancy – I hope you like it. :-)