Low Iodine Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Low Iodine 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 like a compromise. 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. For anyone navigating a low-iodine approach, this kind of recipe is a relief: every ingredient here, from the dry-roasted walnuts to the fresh parsley, fits cleanly within the guidelines without requiring any tricky substitutions. There's no seafood, no dairy, no iodized salt called for — just whole, straightforward ingredients that happen to work beautifully together. Roasting the beets in foil is the move that makes this dish special, coaxing out a deep, caramelized sweetness that you simply can't get from boiling. The walnuts add crunch and richness, while the quinoa keeps things hearty enough to serve as a main. It holds up well in the fridge too, making it a smart option for meal prep when you need reliable, compliant meals ready to go.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!