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Quinoa salad with beets, daikon radish and feta

Last week I prepared a Beet and Daikon Salad with Ginger Rice Vinegar Dressing as part of my freelancing for Robyn Webb. This was not the first time I ate raw beets: I've tried them in a Mark Bittman recipe, and created my own raw beet salad with fried goat cheese medallion for a cooking demonstration at a farmers market.

This time, I decided to use leftover grated beets and daikon radishes to make a hearty, nutritious and filling salad. The gorgeous deep pink color is just a side benefit ;)

Quinoa Salad with Beets, Daikon Radish and Feta


cooked quinoa
beets, peeled, grated
daikon radish, peeled, grated
cilantro, chopped
olive oil
salt & pepper
feta, crumbled


1. Combine quinoa, grated beets and daikon radish and cilantro. Drizzle with olive oil and season with salt & pepper.
2. Top the salad with crumbled feta. Serve either at room temperature or straight out of the refrigerator.

Have you tried raw beets yet? If so, what's your favorite recipe that uses them?


Cecilia said...

Love the gorgeous bright pink color! Quinoa is so delicious on it's own, I can imagine it was even better with the sweetness from the radishes!

Cecilia said...

Oops, the sweetness from the beets, not radishes! ;O)

Anonymous said...

Wow, this is just so pretty! Although I like beets, I've never cooked with beets at all because i am always under the impression that they make a huge mess and stain everything... and I hate cleaning LOL.
*kisses* HH

Lisa Shapiro said...

Where can I buy beets and Daikon? I have lots of quinoa and always looking for a good recipe. Thanks.

The Nervous Cook said...

Oh wow, that color is stunning!

I've never tried raw beets, but beets have gone from being pushed aside on my plate to one of my very, very favorite things to eat. I'll have to try grating them into a salad soon.

Irina said...

Your salad looks very pretty! It looks like you used light-colored quinoa and it got its pink color from the beets. I wonder what the salad would look like it you used red quinoa, which is already basically beet-colored.

I've tried raw beets paired with homemade tvorog (soft cheese similar to quark), splashed with balsamic vinegar. I may have also added walnuts. It was all right but I enjoyed this dish much more when I made it with beets that were briefly sauteed in a bit of olive oil, a process that brought out their sweetness.

Delicious Dishings said...

You always come up with the most interesting combinations. I so love the color of this salad!

Mary @ stylefyles said...

wow, SO colorful. Looks amazing@!

Simones Kitchen said...

O I think I would make it for the beautiful color alone Olga! But the combination of flavors here would be really good too, I am sure of that!

Lisa said...

What an amazing color. It looks delicious.

Anna's Table said...

Wow! Such vibrant colours. The salad looks amazing.

BevinK said...

I loved this recipe! Just made it last night and the raw beets were really delicious!

Olga @ MangoTomato said...

Thank you so much for letting me know! I'm glad you liked the recipe. Raw beets are great!

Julia R said...

Love beets and quinoa. It's a great combination!

Julia R said...

Love beets and quinoa. It's a great combination!