Wheat Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Wheat 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 turmeric citrus dressing — bright with fresh lemon juice, warmed by ginger, and just barely sweetened with raw honey — ties every element together in the most vibrant way. Every single ingredient here is naturally free of wheat, so there's no need to audit labels or swap anything out; the recipe just works as written. Quinoa is the real workhorse of this dish, delivering a satisfying, protein-rich base that holds up beautifully against the bold dressing without turning soggy. Roasting the beets low and slow in foil packets concentrates their sweetness and makes the skins slip right off — no mess, no fuss. This salad is equally at home as a weeknight dinner or a make-ahead lunch, since the flavors actually deepen as it sits in the fridge. Fresh parsley on top adds a final pop of color that makes the whole bowl look like something you'd order at a restaurant.

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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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