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A few days ago, Scott and I were enjoying breakfast in the middle of nowhere. Well, actually it was somewhere - but a fairly remote somewhere. We'd ridden our bikes about 7 miles along down one of our local greenways and were sitting on a park bench soaking up a bit of solitude. The area was wooded and peaceful with shafts of golden, early morning sun piercing through openings in the beautiful green canopy, high above us.
Suddenly, a sound in the distance startled me. Maybe it would be better to call it a clamor or even a squabble. But only took a moment before I recognized it and looked at Scott - "They're here!"
We looked up as the pandemonium got closer and sure enough, there was this season's first flock of Canadian geese, honking their way vociferously across the azure blue sky in a perfect "V" formation.
There are certain sights, sounds and sensations that, to me, herald the arrival of fall, despite the fact that here in the Carolinas, midday temperatures are still peaking in upper 80's and 90's. Crimson tipped trees, the familiar call of Canadian geese and cooler mornings are all undeniable signals of a new season in the making.
I had an idea for a new recipe, Golden Beet and Butternut Quinoa Salad
The same thing happens at the market; all of a sudden new seasonal produce begins appearing, produce that's been on the back burner for a long time. Earlier this week, I was in the produce department of a local grocery store and was thrilled to see a display of butternut squash. I thought "It's here!" I didn't hesitate to throw a nice one in my cart and, before I even left the store, I had an idea for a new recipe.
I tried a couple different renditions of my idea before I got it right, but I love the final outcome, and I think you will too. I'd also picked up a bunch of golden beets and decided to combine the two for a fun salad. Golden beets are delicious, a little sweeter and not as earthy tasting as red beets. I love that they don't stain your hands and/or whatever your combining them with. This Golden Beet and Butternut Quinoa Salad is a healthy and delicious way to celebrate the dawning of a new season!
I roasted both the beets and the butternut squash in the same pan, but each in their own foil packets, as the beets take a bit longer to soften. While the veggies were roasting, I had the perfect amount of time to cook up a perfect batch of quinoa which is the base for my salad.
If you think you don't like quinoa, it may be that you haven't cooked it right.
I was in that camp for a long time, thinking it was soggy and uninteresting. But then I discovered how to prepare it so that it's light as a feather, with each little individual grain separate and just plain delicious. Now I love it and use it in all kinds of recipes for healthy salads, sides and dinners. I'm so sold on this simple method that I did a tutorial on How to Make Perfect Quinoa.
I wanted to keep the salad fairly simple and let the beet and butternut flavors shine so the dressing is comprised of just olive oil, lemon juice, salt and pepper.
Finely chopped fresh rosemary and sage add fresh flavor and a bit of fall pizzazz. A handful of baby arugula and a scatter of creamy goat cheese are the final touches and give the salad beautiful visual appeal.
It's true, fall hasn't officially arrived yet, but it's definitely, "waiting in the wings"!
And all you have to do is look, listen and feel to see that, "It's coming!"
P.S. You might think that I have great knife skills to dice all those veggies so perfectly and also that I have lots of time on my hands. Nope and nope.
I have this wonderful little chopper that cuts all kinds of fruits and veggies (carrots, onions, cucumbers, zucchini, peppers, apples, pears, etc.) in seconds into a perfect uniform dice. It's inexpensive, can be thrown in the dishwasher and is very sturdy - believe me if it can chop butternut squash, it's sturdy!
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- 2 ½ cups diced golden beets 2-3 beets, if large, you'll only need two
- 2 ½ cups butternut squash
- 2 tablespoons extra virgin olive oil
- kosher salt and fresh ground pepper
- 2 tablespoons fresh lemon juice
- 1 medium clove garlic finely minced
- ¼ cup extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 4 cups cooked quinoa*
- 3 tablepoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh sage
- 1 ½ cups baby arugula leaves
- 2-3 ounces crumbled goat cheese
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Preheat oven to 425.
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Place beets and butternut squash on 2 separate pieces of heavy duty foil. Drizzle each with 1 tablespoon extra virgin olive oil Sprinkle lightly with salt and pepper. Fold up foil around veggies to make 2 small packets and place packets on a sheet pan. Roast for 15 minutes, then remove squash. Open squash packet to let steam escapte and set aside.
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Continue roasting beets for another 10-15 minutes or until fork tender. How long the beets take to bake depends on the size of the dice. When tender, remove beets from oven, open packet and set aside to cool slightly.
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Combine lemon juice and garlic in a small bowl or jar. Stir with a whisk or a fork. Slowly add olive oil in a slow, steady stream while continually whisking. Add salt and pepper and stir well.
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Combine quinoa, butternut squash, beets and herbs in a medium-large bowl. Stir gently to combine. Drizzle with half of the dressing and stir again. Taste and add more salt and pepper, if needed.
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Scatter arugula and goat cheese over the top of the salad. Serve warm or at room temperature. Pass extra dressing in a small bowl or cruet at the table.
* I like to used this method to make my quinoa. I comes out perfect every time and it's never soggy. Each little grain of quinoa stays separate. It makes 6 cups so you'll have some leftover for salads, soups or other meals.
Susan says
Butternut squash is my favorite fall vegetable! My parents used to grow it in their garden and I had fresh, organic squash any time I wanted some. Sadly, those days are gone but thankfully Farmers' Markets are booming. Great combo! I have that gadget but forget to use it! Cooking for two it just doesn't seem necessary but it's great for larger gatherings!
Laura (Tutti Dolci) says
I love the herbs you added to this salad, I'm craving a hearty serving for lunch!
Chris Scheuer says
Wish we could enjoy this together for lunch Laura, that would be so fun!
TheKitchenLioness says
Dear Chis, although I have a really hard time finding golden beets around here, I can always count on finding butternut squash at the farmers´ market - your salad looks like the perefct early fall treat! Great color and wonderful recipe!
Andrea
Cathleen @ A Taste Of Madness says
I'm a sucker for quinoa salad 🙂 This sounds so tasty 🙂
Chris Scheuer says
Thanks Tricia, it was hard not to get good photos of this with all the pretty colors!
Tricia @ Saving room for dessert says
This is a beautiful salad Chris. Love golden beats and butternut squash is a staple at our house. Add in the quinoa and I feel like seconds are in my future! Beautiful photos Scott 🙂
Liz says
I love any excuse to eat more beets! What a terrific idea to pair them with quinoa. I love quinoa salads, but have been stuck in a rut with the same combination of add-ins. You've given me a new, delicious recipe to try! I think I have a similar chopper somewhere in this kitchen---I'm going to hunt mine down and make myself a salad!
Chris Scheuer says
Thanks Liz, I'm crazy about beets to, especially the golden variety. Pull out that chopper! Once you start using it, you'll wonder how you lived without it!
Toni | BoulderLocavore says
This post keeps getting better and better. Love the imagery from your ride. Love the soul-warming recipe and every single ingredient in it. And then the chopper!!! Super love that. We all need a little kitchen help even with great knife skills!
Chris Scheuer says
Thanks Toni! You are so thoughtful!
Cathy at Wives with Knives says
Almost from one day to the next fall arrived here in the Pacific NW. Fall vegetables are among my favorites and I'm looking forward to trying your lovely salad, Chris. I have enjoyed more than my share of bacon, lettuce and tomato sandwiches this summer and now it's time to include more salads in my menus. Thanks for the tips on preparing quinoa - its a favorite in my house. Happy Holiday.
Chris Scheuer says
It seems that way with the seasons, doesn't it Cathy? They come and go so fast and I love that fall is starting but the thought of BLT's going away for another year is a bit sad!
Jennifer @ Seasons and Suppers says
Beautiful salad with great Fall colours, too 🙂 I can't believe the geese are there already. It's still beautifully summery here. Maybe hey just wanted to get out while the getting was good 🙂
Chris Scheuer says
Yes, I haven't heard or seen any since Jennifer, they must have been "early birds" 🙂
cheri says
Hi Chris, beautiful salad, love butternut squash it is so versatile. Still cannot believe summers almost over.
Chris Scheuer says
I know Cheri, it seems like we were just getting excited about strawberries and now it's time to wrap up the season! Sad but glad!
Monique says
Yep..that is perfectly cooked..the only way I like it..have not heard the geese yet!
Angie you can send me your chop wizard lol:)I try everything at least once..;)
I am kidding of course:)
Chris Scheuer says
You're so funny Monique!
Angie@Angie's Recipes says
I have that chop wizard too. Got it from last X'mas and I still haven't used it :-(( Your quinoa salad looks great!
Chris Scheuer says
Get that thing out Angie! I think you'll love it!
Denise Browning@From Brazil To You says
Beautiful plates and images, Chris! The salad is a complete meal and looks so comforting! Can't believe fall is almost here.
Chris Scheuer says
I fell in love with those plates the minute I saw them. They come from a small antique shop we visited in England last year but weren't expensive at all so I snatched them up!
sue|theviewfromgreatisland says
This is right up my alley, and I'm ordering the chopper today!!
Chris Scheuer says
I think you'll love it Sue. Once I started using it, I found all kinds of uses for it!