Carrageenan Free Roasted Beet, Quinoa, and Avocado Salad
Earthy roasted beets, fluffy quinoa, and creamy avocado come together in a salad that feels genuinely satisfying rather than virtuous-but-boring. The beets caramelize at high heat until their edges deepen and sweeten, the quinoa soaks up a bright lemon-turmeric dressing, and the peppery arugula keeps every bite lively. Toasted pumpkin seeds add a nutty crunch that makes the whole bowl feel complete without relying on any processed add-ins. That dressing — olive oil, fresh lemon juice, raw honey, turmeric, and ginger — is whisked together from scratch, so you know exactly what's in it and there's nothing hidden to worry about. Many packaged dressings and processed salad toppings contain additives derived from seaweed, which can be a real headache to track down on an ingredient label, but every component here is whole and straightforward. It's a genuinely beautiful plate, with jewel-toned beets against pale green avocado and golden seeds, so it works just as well for a casual weeknight dinner as it does for a lunch you actually want to show off.
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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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