Paraben 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 fresh lemon juice, raw honey, ginger, and black pepper that ties every element together with warmth and a little zing. Every single ingredient here is whole and straightforward, which matters when you're trying to avoid the synthetic preservatives and chemical additives that sneak into so many bottled dressings and packaged grain mixes. Making the dressing from scratch with olive oil and fresh lemon juice takes about two minutes and completely eliminates that guesswork. The beets roast low and slow in foil until they're meltingly tender, and the quinoa cooks up light and fluffy on the stovetop — no complicated techniques required. This is the kind of salad that actually holds up in the fridge, with the flavors deepening overnight if you want to get ahead for the week. Fresh parsley on top adds a finishing brightness that makes the whole bowl look as good as it tastes.
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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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