Anti Inflammatory Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing
Earthy roasted beets, fluffy quinoa, and peppery arugula come together in a bowl that looks as vibrant as it tastes — deep ruby red against golden grains, finished with a dressing that smells like sunshine. The real star of that dressing is the combination of turmeric, ginger, black pepper, and fresh lemon juice, a lineup that reads like a greatest-hits list of ingredients celebrated for their inflammation-fighting properties. Black pepper is included deliberately here, since it helps the body absorb the active compounds in turmeric more effectively — a small detail that makes a real difference. Dry-roasted walnuts add satisfying crunch and a dose of healthy fats, while raw honey keeps the dressing just barely sweet without refined sugar. Everything is built from whole, recognizable ingredients — no packaged shortcuts, no mystery additives — which is exactly what makes this kind of eating feel sustainable rather than restrictive. It serves four and holds up well in the fridge for a couple of days, making it a smart option for meal prep when you want something nourishing ready to go. This is the kind of salad that converts skeptics.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!