Artificial Food Coloring Free Roasted Beet, Quinoa, and Avocado Salad
Every ingredient in this bowl earns its place — jewel-toned roasted beets, fluffy quinoa, creamy avocado, and peppery arugula come together in a salad that looks stunning and tastes even better. The golden dressing, built from olive oil, fresh lemon juice, honey, turmeric, and ginger, adds warmth and brightness without a single drop of synthetic color or flavoring. That's the beauty here: the vivid hues come entirely from real food — caramelized beet edges, the deep green of the arugula, the pale gold of toasted pumpkin seeds. For anyone navigating a diet free from artificial dyes, this kind of naturally colorful plate is a genuine win, because nothing on the ingredient list hides a surprise. Roasting the beets at high heat concentrates their sweetness and gives them slightly crisp edges, while the quinoa adds satisfying body and a subtle nuttiness. Toasting the pumpkin seeds in a dry skillet takes just a few minutes but delivers a toasty crunch that ties the whole bowl together. Serve it right away so the avocado stays bright and the arugula holds its texture — this one is as good to look at as it is to eat.
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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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