Macadamia Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Macadamia 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 beets are foil-roasted until silky and sweet, then cubed and tossed with crunchy dry-roasted walnuts and a golden turmeric-citrus dressing that ties every element together beautifully. That dressing — built from olive oil, fresh lemon juice, honey, turmeric, and ginger — has a warm, bright complexity that makes the whole bowl taste like something you'd order at a nice restaurant. Every ingredient here is straightforward and naturally free from tree nuts like macadamia, so there's no need to scrutinize labels or swap anything out. The walnuts add richness and texture without any of the concern that comes with certain specialty nuts that sneak into dressings and grain bowls at stores and restaurants. It holds up well in the fridge for a couple of days, making it a smart option for meal prep — the flavors actually deepen as it sits. Finish it with a handful of fresh parsley and you've got a dish that looks as good as it tastes.

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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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