Citric Acid 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 holds you over. The golden turmeric dressing is the real star here, built from olive oil, raw honey, ground ginger, and a touch of black pepper, giving it warmth and depth without relying on vinegar or any citrus-derived additives beyond fresh lemon juice. For anyone navigating a citric acid restriction, that distinction matters — lemon juice is a whole food ingredient, not the processed, fermented additive that causes problems for sensitive individuals. Every component in this recipe is straightforward and easy to verify, which takes a lot of the guesswork out of meal planning. The beets are foil-roasted until silky and sweet, the quinoa is cooked simply in water, and the whole thing comes together with a quick toss. It keeps well in the fridge for up to two days, so the flavors only get better as they meld — making it a smart option for prepping ahead without sacrificing quality.
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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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