Nutmeg 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 real star is the turmeric citrus dressing — a bright, golden blend of lemon juice, honey, ginger, and black pepper that ties every element together with warmth and a little zing. Nutmeg is a surprisingly common addition to grain salads and roasted vegetable dishes, often slipping in through spice blends or pre-made dressings, but every component here is built from scratch with clean, clearly defined spices. Roasting the beets in individual foil packets concentrates their natural sweetness and makes peeling almost effortless, while the quinoa cooks up light and fluffy with those telltale white germ rings that signal it's perfectly done. Dry-roasted walnuts add a satisfying crunch, and a handful of fresh parsley at the end lifts the whole bowl with a pop of color and freshness. This one 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 touch.
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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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