Raspberry Beet Salad

raspberry & pear beet salad with goat cheese, pepitas and raspberry vinaigrette

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This Raspberry Beet Salad is a colorful display of fresh fruit, beets, quinoa, greens and finished off with a raspberry vinaigrette. Serve with some fresh mint for a burst of flavor – you will love this one!


Units Scale

For the Salad

  • 3 medium beets, or 2 larger beets
  • 1/3 cup uncooked quinoa
  • 5 ounces arugula and spinach
  • 6 ounces fresh raspberries
  • 2 bartlett pears, cored and sliced
  • 4 ounces fresh goat cheese, crumbled
  • 1/4 cup pepitas
  • 3 medium mint leaves, finely chopped

Raspberry Vinaigrette

  • 6 ounces fresh raspberries (about 1.5 cups)
  • 1 medium shallot, diced
  • 3 tablespoons red wine vinegar
  • 1/2 cup avocado oil (or olive oil)
  • 1.5 tablespoons honey (or maple syrup)
  • 1 teaspoon dijon stoneground mustard
  • 1/4 teaspoon fine sea salt, to taste


  1. Preheat oven to 375ºF. Peel beets and slice into ¼” round slices. Place on lined baking sheet and drizzle with olive oil. Bake for 12 minutes, then flip and continue baking for another 10-12 minutes. Set aside to cool.
  2. Cook the quinoa: Meanwhile, rinse quinoa through fine mesh strainer and add to small pot with ⅔ cup water. Cook according to package instructions, then fluff with fork and set aside to cool.
  3. Make the dressing: Add all raspberry vinaigrette ingredients to small blender and blend until smooth. Taste test for more vinegar, salt or sweetness. 
  4. Assemble salad: In a large bowl toss together quinoa with half of salad greens and few tablespoons of dressing. Then add on rest of salad greens, gently tossing with the lightly dressed mixture. Add on sliced beets, raspberries, pears, goat cheese, pepitas and fresh mint. Drizzle on the raspberry vinaigrette or allow others to serve themselves.


Feel free to cut down this salad for smaller servings or simply take the idea of it for a single serve salad. 

Store leftover dressing in airtight container; use within 4 days.

Keywords: salad with raspberries, beet salad recipe, raspberry vinaigrette recipe