Peanut Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Peanut 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 exciting rather than virtuous and boring. The turmeric citrus dressing — built from lemon juice, honey, ginger, and black pepper — ties everything together with a bright, golden warmth that makes each forkful pop. Beets get wrapped in foil and slow-roasted until tender, which concentrates their natural sweetness and makes the skins slip right off without any fuss. The quinoa is cooked low and slow until those little white germ rings appear, then spread out to cool so it stays light and separate rather than clumping into a dense mass. Every ingredient here is naturally free from peanuts, and because you're building the whole thing from scratch, there's no guesswork about what's hiding in a store-bought dressing or pre-seasoned grain packet. The salad 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, even if the arugula softens a little. Whether you're serving it as a weeknight side or a satisfying lunch on its own, this one earns a permanent spot in the rotation.

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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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