Soy 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 both nourishing and genuinely exciting to eat. The real star is the turmeric citrus dressing — a bright, golden blend of lemon juice, honey, ginger, and black pepper that ties every component together with a warm, zippy finish. For anyone navigating a soy-free lifestyle, this kind of vibrant salad can be hard to find ready-made, since dressings and grain bowls at restaurants or in the deli case often sneak in soy-based oils or emulsifiers. Here, every single ingredient is straightforward and easy to verify — olive oil, fresh lemon, raw honey, and whole spices, nothing hidden. Roasting the beets in foil coaxes out their natural sweetness and makes peeling almost effortless, while the quinoa cooks up light and fluffy with just water and salt. The whole thing keeps well in the fridge for a couple of days, making it a smart choice for meal prep when you want something satisfying without having to second-guess the label on every ingredient.
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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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