Rice Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Rice Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Earthy, vibrant, and genuinely satisfying, this salad brings together tender roasted beets, fluffy quinoa, peppery arugula, and crunchy walnuts in a way that feels both nourishing and a little bit special. The turmeric citrus dressing — built from lemon juice, honey, ginger, and black pepper — ties everything together with a bright, warm kick that makes each forkful interesting. Quinoa is the perfect grain-free-adjacent base here, stepping in as a complete protein that holds up beautifully against the bold beet flavor without turning mushy. Roasting the beets in individual foil packets is a low-effort technique that concentrates their natural sweetness and makes the skins slip right off, no peeling required. Everything can be prepped in stages — the beets and quinoa cool while you whisk the dressing — so the assembly comes together quickly at the end. It keeps well in the fridge for up to two days, meaning the flavors only get better as they meld, making it a smart option for lunches throughout the week.

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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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