Almond Free Roasted Beet, Quinoa, and Avocado Salad
Earthy roasted beets, fluffy quinoa, and creamy avocado come together in a salad that feels genuinely special without requiring much fuss. The beets caramelize at high heat until their edges darken and their natural sweetness intensifies, while the quinoa cooks up light and nutty with those satisfying little germ rings curling out. A bright lemon and honey dressing spiked with turmeric and ginger ties everything together with a warm, golden depth that makes this feel like far more than a simple bowl of greens. Toasted pumpkin seeds add the perfect crunch and a boost of plant-based protein — no tree nuts needed anywhere in the recipe. For anyone navigating nut-free eating, this kind of salad can be tricky to find at restaurants or grab-and-go spots where cross-contact is a real concern, so making it at home puts you fully in control. The ingredient list is clean and straightforward, relying on whole foods that are easy to source without scanning labels for hidden almond flour or almond oil. Pile it onto a platter and serve it right away while the beets are still warm and the avocado is fresh — it's the kind of dish that disappears fast.
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the quinoa
- 1 cup dry 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
- 4 cups baby arugula
- 2 ripe avocados, pitted, peeled, and sliced
- ⅓ cup raw pumpkin seeds
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are caramelized and slightly darkened.
- 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 for 15 minutes, until the water is fully absorbed and the quinoa's white germ rings are visible. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread on a plate to cool slightly.
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