Artificial Food Coloring Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing
This salad is a feast for the eyes and the palate — deep ruby beets, golden-tinged quinoa, and peppery arugula all come together in a bowl that looks like it belongs in a restaurant. Every bit of color here comes straight from real food: the jewel tones are pure beet, the warm golden hue of the dressing is ground turmeric, and the green comes from fresh arugula and parsley. For anyone navigating a diet free from synthetic dyes, that matters more than it might sound — plenty of bottled dressings and packaged grain salads sneak in artificial colorants you'd never expect. Here, the dressing is whisked together from scratch with olive oil, fresh lemon juice, honey, and spices, so you know exactly what's going into every bite. The walnuts add a satisfying crunch, and the quinoa keeps things hearty and filling without weighing the dish down. It holds up well in the fridge, which makes it a smart option for meal prep when you want something vibrant and clean ready to go. Honestly, it's the kind of salad that makes you forget you were ever trying to avoid anything.
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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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