Roasted Beet and Ham Quinoa Bowl

With a sweet and tangy maple vinaigrette, this harvest salad is perfect for autumn dinners.


  • 6 small beets (about 1 1/4 lbs total)
  • 1/2 cup olive oil, divided
  • 3/4 tsp salt, divided
  • 3/4 tsp black pepper, divided
  • 1 cup quinoa
  • 1/4 cup pure maple syrup
  • 1/4 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 pkg (14 oz) Kentucky Legend Diced & Cubed Ham
  • 1 apple, cored and chopped into 1-inch chunks
  • 3 cups shaved Brussels sprouts
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh parsley
  • 1/2 cup crumbled goat cheese


  1. Preheat oven to 425°F.
  2. Arrange 2 sheets of foil on work surface. Divide beets between sheets. Drizzle each with 1/2 tbsp oil and season with 1/4 tsp salt and 1/4 tsp black pepper; seal foil around beets.
  3. Bake for 40 to 45 minutes or until tender. Let cool slightly. Peel and cut into 1-inch chunks.
  4. Meanwhile, cook quinoa according to package directions.
  5. In large bowl, whisk together 6 tbsp oil, maple syrup, vinegar, mustard, garlic, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper.
  6. Into medium skillet set over medium-high heat, add remaining oil. Add ham and cook, stirring occasionally, for 5 to 7 minutes or until heated through and starting to brown. Transfer to serving bowl.
  7. Add quinoa, apple, Brussels sprouts, chives and parsley to serving bowl; toss until well coated. Gently stir in roasted beets and sprinkle with goat cheese.

Tips: For easy preparation, use precooked beets. They can be found in most supermarkets.

Sprinkle salad also with chopped toasted pecans or walnuts if desired.

Nutrition Information

Per 1/6 recipe
Calories 490
Fat 24g
Saturated Fat 5g
Cholesterol 45mg
Sodium 1000mg
Carbohydrate 48g
Fiber 7g
Sugars 21g
Protein 21g
prep time
20 MIN
total time
1 HR 15 MIN