Oats Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Oats Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Earthy roasted beets, fluffy quinoa, peppery arugula, and crunchy walnuts come together in a bowl that feels both nourishing and genuinely exciting to eat. 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 a warm, zippy finish. For anyone navigating an oat-free lifestyle, this kind of grain-based salad can feel like a minefield, since many packaged grain blends and store-bought dressings sneak in oat-derived ingredients or are processed on shared lines. Here, every component is naturally free of that concern — quinoa, fresh beets, olive oil, and whole spices are the building blocks, with no hidden fillers or ambiguous additives to second-guess. Roasting the beets low and slow in foil coaxes out their natural sweetness and makes the skins slip right off, while the quinoa cooks up light and separate, ready to absorb all that golden dressing. It holds up beautifully in the fridge, making it a smart option for meal prep — the flavors actually deepen overnight. Whether you're serving it as a weeknight main or a stunning side, this salad delivers color, texture, and bold flavor in every single bite.

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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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