Hazelnut Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Hazelnut 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-but-boring. The turmeric citrus dressing — built from olive oil, fresh lemon juice, honey, and warm spices — ties everything together with a bright, golden finish that makes the whole bowl look as good as it tastes. Dry-roasted walnuts add a hearty crunch, and the chopped parsley keeps things fresh without overcomplicating the flavors. For anyone navigating tree nut concerns, it's worth noting that this recipe calls specifically for walnuts and steers completely clear of hazelnuts, so there's no guesswork about what's hiding in the mix. Every ingredient is straightforward and easy to source, which means you can build this bowl 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.

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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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