Beef Free Roasted Beet, Quinoa, and Avocado Salad
Earthy, creamy, and just a little bit stunning on the plate, this grain-and-greens salad is the kind of meal that feels indulgent without any heaviness. Caramelized beet cubes bring natural sweetness and a gorgeous jewel-toned color, while fluffy quinoa adds satisfying body and a complete protein punch. Sliced ripe avocado keeps every bite rich and buttery, and toasted pumpkin seeds give you that irresistible crunch you'd otherwise miss. The dressing — bright lemon juice, raw honey, turmeric, and a hint of ginger — ties everything together with a warm, slightly exotic edge that makes this feel far more special than a weeknight salad has any right to be. Every single ingredient here is naturally free from any animal-based meat products, so there's no label-scanning or substitution stress involved. It's a genuinely complete, nourishing bowl built entirely from plants, whole grains, and good fats. Serve it right away so the arugula stays lively and the avocado holds its color.
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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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