Anti Inflammatory Roasted Beet, Quinoa, and Avocado Salad
This vibrant bowl is built around ingredients that genuinely pull their weight when it comes to keeping inflammation in check — roasted beets with caramelized edges, creamy avocado slices, and a golden dressing spiked with turmeric, ginger, and black pepper, a combination that's as beautiful on the plate as it is purposeful. The quinoa base is fluffy and satisfying, making this a full meal rather than a side, and it comes together in under an hour with mostly hands-off cooking time. What really sets this apart is the dressing — whisking turmeric and ginger into fresh lemon juice and extra virgin olive oil creates a bright, earthy vinaigrette that ties every component together. Peppery baby arugula wilts just slightly under the warm quinoa, giving the whole salad a cozy, almost warm-grain-bowl feel without losing its freshness. Toasted pumpkin seeds add a satisfying crunch and a boost of healthy fats alongside the avocado, so every bite has real texture and staying power. It serves four, making it an easy weeknight dinner or a meal-prep-friendly lunch that holds up beautifully.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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