Mushroom Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Mushroom 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 and sad. The turmeric citrus dressing — built from lemon juice, honey, ginger, and black pepper — ties everything together with a bright, slightly warming kick that makes each bite more interesting than the last. Roasting the beets low and slow in foil packets is the move here: it concentrates their natural sweetness and makes the skins slip right off without any fuss. For anyone navigating a mushroom-free lifestyle, this kind of recipe is a breath of fresh air — no hidden fungi lurking in a store-bought dressing or a pre-seasoned grain blend, just clean, whole ingredients you can verify yourself. The quinoa cooks up light and fluffy, and spreading it out to cool before assembling keeps the salad from turning heavy or soggy. It holds up well in the fridge too, so leftovers the next day are genuinely worth looking forward to as the dressing soaks deeper into everything.

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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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