Pecan 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 exciting to eat — the kind of bowl that looks stunning on the table without requiring any fussy technique. The star of the show 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. Foil-roasting the beets low and slow coaxes out their natural sweetness, and once those skins slip off, you're left with jewel-toned cubes that make the whole dish pop with color. Dry-roasted walnuts add the satisfying crunch and richness you want in a grain salad, delivering all the toasty, nutty depth you'd expect — completely free of pecans and any cross-contact concern that comes with pre-packaged nut mixes. Everything here is built from whole, straightforward ingredients, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. The salad holds up well in the fridge, making it a smart option for meal prep since the flavors only get better as they meld overnight. A scatter of fresh parsley over the top before serving adds a clean, herby finish that pulls the whole thing together beautifully.
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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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