Cinnamon Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing
Earthy roasted beets, fluffy quinoa, peppery arugula, and crunchy walnuts come together in a bowl that feels genuinely satisfying — the kind of salad that actually earns the name "meal." The dressing is where the magic happens: a bright, golden blend of lemon juice, honey, turmeric, and ginger that coats every ingredient with warmth and citrusy depth. For anyone navigating a sensitivity to cinnamon, this recipe is a breath of fresh air because warm spice blends are often the biggest culprit hiding it — here, the flavor comes entirely from turmeric and ginger, so there's nothing to second-guess. The beets are foil-roasted until perfectly tender, then cubed and tossed in while still slightly warm, which helps them soak up the dressing beautifully. Walnuts add a satisfying crunch, and a handful of fresh parsley at the end lifts the whole dish. It holds up well in the fridge, making it a smart option for meal prep when you want bold, nourishing food ready to go without any ingredient anxiety.
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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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