Seed Oil 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 virtuous-in-a-sad-way. The dressing is where things get really interesting — fresh lemon juice, raw honey, turmeric, and ginger whisked into extra-virgin olive oil create something bright, warming, and a little unexpected. Every single fat in this recipe comes from olive oil or whole walnuts, making it a clean break from the canola, sunflower, and soybean oils that sneak into so many store-bought dressings and packaged grain salads. Roasting the beets low and slow in foil coaxes out their natural sweetness without any shortcuts, and rubbing the skins off after roasting is genuinely satisfying. The quinoa cooks up light and separate, ready to soak in all that citrusy, golden dressing. This one holds up well in the fridge too, so it's a smart option for meal prep — the flavors actually deepen overnight even if the arugula softens a touch.
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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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