Breastfeeding Friendly Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing
Eating well while nursing means loading up on nutrients that support both you and your baby, and this vibrant bowl delivers on that front in a seriously satisfying way. Quinoa brings complete protein and iron to the table, while roasted beets add natural sweetness and folate that nursing parents genuinely need more of. The turmeric citrus dressing — built from olive oil, fresh lemon juice, raw honey, ginger, and black pepper — is bright, warming, and ties every element together beautifully. Walnuts toss in healthy fats and a welcome crunch, and peppery baby arugula keeps the whole thing feeling fresh rather than heavy. Everything here is whole, recognizable, and free from the processed additives you'd rather avoid when you're paying close attention to what goes into your body. It comes together in one big bowl and keeps in the fridge for up to two days, which is genuinely useful when sleep deprivation makes elaborate meal prep feel impossible. Scatter some fresh parsley over the top before serving and you've got a lunch or dinner that looks as good as it makes you feel.
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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)
Can be omittedfresh parsley
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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