Chestnut Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Chestnut 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 and sad. The beets get wrapped in foil and slow-roasted until tender, developing a deep, almost sweet flavor that pairs beautifully with the bright turmeric-citrus dressing. That dressing — built from lemon juice, honey, ground turmeric, and a touch of ginger — is whisked together in minutes and gives the whole bowl a warm golden glow and a citrusy kick. Dry-roasted walnuts add crunch and richness without any of the cross-contamination concerns that can come with packaged nut mixes or specialty store-bought salads. Every single ingredient here is naturally free of tree nuts in the chestnut family, so you can toss and serve with total confidence. It holds up well in the fridge too, making it a smart choice for meal prep — the flavors actually deepen overnight even if the arugula softens a little. Fresh parsley on top is optional, but it adds a clean, herby finish that really pulls the whole dish together.

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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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