Grilled Lamb with Beetroot and Quinoa Salad – Healthy recipe

There’s something undeniably satisfying about a plate that balances bold, savory flavors with a pop of tang and a hearty base. That’s exactly what this Grilled Lamb with Pickled Beetroot and Quinoa Salad brings to the table. It’s light but filling, wholesome yet full of personality. This dish is one of those meals that checks every box—protein-packed, veggie-loaded, and layered with vibrant textures and flavors.

I first tried a version of this Grilled lamb salad at a casual weekend dinner with friends. It was one of those meals where everyone stops mid-bite to say, “Wait, what is this?!” I’ve been hooked ever since. The earthy sweetness of the beetroot with that subtle tang from the quick pickling, paired with tender grilled lamb slices and a crunchy dukkah topping? It’s magic.

But what really makes this recipe a winner is how easily it comes together. With just a bit of prep, you’ve got something that looks fancy enough for a dinner party but is laid-back enough for a weeknight meal. Plus, it’s customizable—swap out ingredients, prep ahead, make it your own.

If you’re looking for a fresh way to enjoy lamb or simply want to switch up your salad game, this is it. Let’s dive into why you’ll want this recipe on repeat.

Why You’ll Love This Recipe

There are plenty of reasons this grilled lamb salad deserves a permanent spot in your rotation:

It’s easy to make. The lamb takes minutes to marinate and even fewer to grill. The salad elements come together quickly, and the pickled beetroot can be done while the lamb rests.

It’s full of texture and flavor. Between the soft, earthy beetroot, the crisp snow peas, chewy quinoa, and crunchy dukkah, every bite is interesting. The lamb adds a juicy, savory note that ties it all together.

It’s nutritious and satisfying. With lean protein, fiber-rich grains, and a variety of vegetables, it’s the kind of meal that fills you up without leaving you sluggish.

It looks beautiful. The colors in this dish—deep red beetroot, bright green snow peas and kale, golden dukkah—make it visually appealing and perfect for serving to guests.

It’s meal-prep friendly. You can prepare the quinoa, pickle the beetroot, and even marinate the lamb ahead of time. Then it’s just a quick sear and toss-together before serving.

Health Benefits

This salad is more than just delicious—it’s a smart choice for your body, too. Here’s what each main component brings to the table:

Lamb: A great source of high-quality protein, lamb is rich in essential nutrients like iron, zinc, and B12, which support energy levels and immune function. Choosing lean cuts like backstrap keeps the fat content in check.

Quinoa: A complete protein and gluten-free grain, quinoa is high in fiber and rich in magnesium, potassium, and antioxidants. It helps keep you full while supporting heart and digestive health.

Beetroot: Beets are loaded with nitrates, which can improve blood flow and lower blood pressure. They’re also high in fiber and have a natural sweetness that balances the tang of the pickle.

Kale and Snow Peas: Kale is a powerhouse of vitamins A, C, and K, and snow peas bring in crunch and extra vitamin C. Together, they create a fresh, crisp base full of nutrients.

Dukkah: This Middle Eastern spice blend of nuts, seeds, and spices adds crunch and healthy fats, plus a burst of flavor without needing extra salt or dressing.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes

Servings: Serves 4

Nutrition per serving:
Calories: 420
Protein: 30g
Carbohydrates: 35g
Fat: 18g
Fiber: 7g

Ingredients List

Here’s what you’ll need to recreate this dish at home:

• 2 tablespoons fresh lemon juice (divided) – adds brightness and balance
• 1 tablespoon extra virgin olive oil (plus more for grilling) – for richness and to soften kale
• 1 garlic clove, crushed – infuses the lamb with deep flavor
• 300g lean lamb backstrap, trimmed – a tender, flavorful cut of meat
• 1½ tablespoons white balsamic vinegar – lightly tangy and sweet for quick pickling
• 1 teaspoon honey – softens the vinegar’s sharpness
• 250g pre-cooked beetroot, diced – earthy and sweet, ready to pickle
• ½ small red onion, finely chopped – adds bite to the pickle
• 90g kale, chopped – a hearty green base that softens when massaged
• 200g snow peas, thinly sliced – crisp and fresh, they brighten the salad
• 385g cooked quinoa – nutty and wholesome, a perfect base
• 2 teaspoons dukkah – adds crunch and aromatic flavor

Step-By-Step Cooking Instructions

1. Marinate the Lamb
Start by combining 1 tablespoon of lemon juice, the olive oil, and the crushed garlic in a small bowl. Coat the lamb with this mixture and let it marinate for 10 minutes at room temperature. This helps tenderize the meat and infuse it with flavor.

2. Quick-Pickle the Beetroot
While the lamb is marinating, prepare the beetroot. In a small bowl, whisk together the white balsamic vinegar, honey, and a pinch of salt. Add the diced beetroot and finely chopped red onion. Let this sit for at least 10 minutes to develop that delicious tangy-sweet flavor.

3. Grill the Lamb
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill to prevent sticking. Grill the lamb for about 2 minutes per side for medium-rare, or longer if you prefer it more well-done. Let the lamb rest for 5 minutes before slicing thinly against the grain. This ensures it stays juicy.

4. Prepare the Salad Base
Place the chopped kale in a large bowl and pour over the remaining 1 tablespoon of lemon juice and a drizzle of olive oil. Massage the kale with your hands for a minute or two until it softens and darkens in color. This makes it much more pleasant to eat.

5. Combine the Salad
Add the sliced snow peas, cooked quinoa, and the pickled beetroot mixture (including the pickling liquid) to the bowl with the kale. Toss everything together gently until well combined.

6. Assemble and Serve
Divide the salad among plates or serve it all in one large bowl. Top with the sliced grilled lamb and sprinkle with dukkah for that irresistible crunch and spice. Serve immediately.

How to Serve

This salad is filling enough to stand on its own, but if you want to make it part of a larger meal or change up the presentation, here are a few ideas:

• Serve it warm or cold depending on the season—it’s just as tasty either way.
• Garnish with extra lemon wedges on the side for brightness.
• Add a dollop of Greek-style yogurt or labneh for a creamy contrast.
• Wrap the salad in flatbread or pita for a delicious handheld lunch.

Pairing Suggestions

This salad pairs beautifully with a variety of sides and beverages. Here are some ideas to round out your meal:

Side Dishes:

• Roasted sweet potatoes or carrots with cumin and olive oil
• A light cucumber and mint yogurt dip
• Warm flatbreads or whole grain rolls

Drinks:

• Sparkling water with lemon and cucumber
• Hibiscus iced tea
• A chilled citrus spritzer with fresh mint

Storage, Freezing & Reheating Instructions

Storing Leftovers: Store the salad and lamb separately in airtight containers in the fridge for up to 3 days. Keep the dukkah aside and sprinkle it on fresh to maintain crunch.

Freezing: While quinoa and lamb can be frozen, the fresh veggies and pickled beetroot are best enjoyed fresh. You can freeze the cooked lamb and quinoa separately in freezer-safe containers for up to 2 months.

Reheating: Reheat lamb slices gently in a skillet over low heat or in the microwave in 30-second bursts. Let it come to room temperature first for even heating.

Common Mistakes to Avoid

• Skipping the kale massage: Raw kale can be tough. Taking the time to massage it makes a big difference in texture and taste.
• Overcooking the lamb: Lamb can dry out quickly. Stick to 2 minutes per side for medium-rare, and always rest before slicing.
• Not draining the beetroot: If your beetroot is too juicy, it can make the salad soggy. Let it drain slightly before adding it to the bowl.
• Using cold quinoa straight from the fridge: Cold quinoa can clump. Fluff it with a fork or warm it slightly before tossing into the salad.

Pro Tips

• Prep ahead: You can cook the quinoa and pickle the beetroot up to 2 days in advance. Store them separately in the fridge.
• Get creative with dukkah: If you can’t find it, make your own with toasted sesame seeds, coriander, cumin, and chopped nuts.
• Use a meat thermometer: For perfectly cooked lamb, aim for an internal temperature of 60°C (140°F) for medium-rare.
• Add cheese if desired: Crumbled feta or soft goat cheese adds a creamy element that pairs well with the tangy beetroot.
• Use leftovers smartly: Leftover lamb slices make excellent wraps or sandwich fillings the next day.

Frequently Asked Questions (FAQs)

Can I use a different cut of lamb?
Yes, lamb loin or rump steaks work well too. Just adjust the cooking time based on thickness.

Is there a substitute for white balsamic vinegar?
You can use apple cider vinegar or rice vinegar, though the flavor will be slightly different.

Can I use canned beetroot?
Yes, but look for ones with no added sugar or salt, and drain them well before pickling.

What is dukkah and where can I find it?
Dukkah is a nut and spice blend from the Middle East. It’s available in most supermarkets or specialty food stores.

Can I make this vegetarian?
Absolutely. Swap the lamb for grilled halloumi or roasted chickpeas.

Is this recipe gluten-free?
Yes, as long as your dukkah is gluten-free. Always check the label.

Can I use a different grain instead of quinoa?
Sure, try couscous, bulgur, or brown rice for a twist.

How long should I pickle the beetroot?
At least 10 minutes is enough for flavor, but longer (up to a few hours) deepens the taste.

Can I serve this salad warm?
Yes, it’s delicious warm or cold. Just keep the lamb and quinoa warm before combining.

How do I keep the lamb tender?
Don’t overcook it, and always let it rest before slicing. Also, slice against the grain for the most tender bite.

Conclusion & Call to Action

This Grilled Lamb with Pickled Beetroot and Quinoa Salad is the kind of meal that delivers every time—colorful, nourishing, and downright satisfying. Whether you’re serving it at a dinner party or enjoying a quiet night in, it brings something special to the table.

If you give this recipe a try, I’d love to hear how it turned out! Feel free to share your own twists, snap a photo, and tag me. Let’s keep the delicious inspiration going—because great food is even better when it’s shared.

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