Lupin Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing
Earthy roasted beets, fluffy quinoa, peppery arugula, and crunchy walnuts 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 every component together with a bright, golden finish that looks as good as it tastes. Lupin, a legume increasingly found in gluten-free flours and packaged salad kits, is completely absent here, so you can dig in without scanning labels or second-guessing ingredient swaps. Every component is whole and straightforward: real beets roasted in foil until tender, quinoa cooked low and slow until those little white germ rings appear, and a dressing whisked together in minutes. The technique of spreading the cooked quinoa out to cool keeps it light and separate rather than clumped, which makes a real difference in the final texture. This is the kind of salad that actually holds up in the fridge, with the flavors deepening overnight even if the arugula softens a little — perfect for meal prep or a next-day lunch.
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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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