Yeast Free Roasted Beet and Quinoa Salad with Turmeric Citrus Dressing

Total time1 hr 15 min

Prep time20 min

Cook time45 min

5.0

(16)

Yeast 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 — the kind of salad that actually earns the title. The golden turmeric citrus dressing ties everything together with brightness from fresh lemon juice, a touch of warmth from ginger, and just enough sweetness from raw honey to balance the beets. Every single ingredient here is naturally free from yeast, so there's no need to scrutinize labels or swap anything out — it works as written. That can be a real relief when so many dressings and grain-based dishes sneak in vinegar, nutritional yeast, or fermented condiments that quietly break the rules. Roasting the beets low and slow in foil is the move that makes this recipe — it concentrates their sweetness and makes the skins slip right off without any fuss. The quinoa cooks up light and fluffy, absorbing the dressing beautifully without turning heavy or gummy. Make it fresh for the best texture, or let it sit overnight and enjoy how the flavors deepen into something even more complex.

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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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