Almond Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing
Earthy roasted beets, fluffy quinoa, and peppery arugula come together in a salad that feels genuinely satisfying rather than virtuous-but-boring. The beets are wrapped in foil and slow-roasted until tender, giving them a concentrated sweetness that plays beautifully against the bright turmeric citrus dressing. That dressing — built from lemon juice, honey, turmeric, and ginger — is whisked together in minutes and coats every ingredient with warm, golden flavor. Walnuts bring the crunch and richness you want in a grain salad, and every ingredient here is naturally free from tree nuts in the almond family, so there's no need to scrutinize labels or swap anything out. This is the kind of recipe where the ingredient list does all the heavy lifting without any hidden surprises. It holds up well in the fridge too, making it a smart choice for meal prep when you want something that tastes even better the next day.
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 lb medium beets (about 3–4 beets), scrubbed
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 3 cups baby arugula
- ½ cup dry-roasted walnuts, roughly chopped
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet. Roast until a paring knife slides through the center with no resistance, 40–50 minutes depending on size.
- 2
While the beets roast, combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa's white germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or baking sheet to cool.
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