Cashew Free Roasted Beet, Quinoa, and Avocado Salad
This vibrant bowl is a feast for the eyes before it even hits the table — deep ruby beets, creamy avocado slices, and golden-toasted pumpkin seeds layered over a bed of peppery arugula and fluffy quinoa. The beets are roasted at high heat until their edges caramelize and concentrate into something almost sweet and jammy, which plays beautifully against the brightness of a lemon, honey, and turmeric dressing. That dressing is the quiet hero here — a little warmth from ginger, a little earthiness from turmeric, and just enough acidity to tie every component together. Pumpkin seeds bring the crunch and a satisfying nuttiness without any tree nut concerns, so the whole salad is naturally free from the cross-contact worries that can come with pre-made grain bowls or restaurant versions. Everything is built from whole, straightforward ingredients, which means you know exactly what's going into the bowl. It works equally well as a hearty lunch or a showstopping side at dinner, and the components can be prepped in stages while the beets do their thing in the oven.
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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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