Pork 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 genuinely satisfying rather than like a reluctant health choice. The turmeric citrus dressing — built from olive oil, fresh lemon juice, honey, and warm spices — ties everything together with a bright, golden finish that's as beautiful as it is delicious. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. The beets are foil-roasted until silky and sweet, then cubed and tossed while the quinoa cooks alongside, making the whole process feel relaxed and manageable. Turmeric and ginger give the dressing a gentle warmth that plays perfectly against the tartness of the lemon and the bitterness of the arugula. This is the kind of salad that actually holds up in the fridge — the flavors deepen overnight, making it a smart option for meal prep or a next-day lunch. Fresh parsley on top adds a clean, herby finish that pulls the whole dish together.
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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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