Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese

Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese

A recipe for a market-inspired salad with baby arugula, fresh herbs, fennel, quinoa, roasted golden beets all topped with oozing balls of fried goat cheese.

We approach the market tentatively in the fall. The number of vendors dwindles each week, and it’s difficult to know when to expect them to disappear completely until spring. The sun shining, the air far warmer than is usual or expected for November, we wandered through the aisles, and we were not disappointed.

I happily show up long before the market is bustling in the spring, hoping to score ramps and morels and some overwintered root vegetables. In the fall, I linger, and I rejoice as farmers set out late season arugula, spinach, and bunches of tiny, vibrant radishes – a return from those chilled spring days.


  • For the quinoa
  • 1 ½ cups water
  • ½ cup red wine
  • 1 cup red quinoa, rinsed
  • For the beets
  • 1 pound baby golden beets
  • 1 teaspoon oil
  • For the fried goat cheese
  • 4 ounces goat cheese
  • 1 cup rice flour
  • 1 large egg
  • ½ cup club soda
  • Oil for frying
  • For the salad
  • 2 cups baby arugula
  • ¼ cup thinly sliced fennel
  • 1 watermelon radish, cut into matchsticks
  • ¼ cup apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon minced fresh oregano
  • ½ teaspoon fresh thyme
  • ½ teaspoon salt
Read the whole recipe on Food for My Family