Citric Acid Free Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(16)

Citric Acid 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 and boring. The beets caramelize at high heat until their edges darken and sweeten, the quinoa absorbs just enough salt to have real flavor, and the avocado brings that rich, buttery contrast that makes every forkful feel complete. Avoiding citric acid — the additive that sneaks into everything from bottled dressings to pre-washed greens — usually means scrutinizing every label at the store, but this recipe sidesteps all of that by building the dressing entirely from scratch with olive oil, fresh lemon juice, honey, turmeric, and ginger. The result is a bright, golden vinaigrette with gentle warmth and zero mystery ingredients. Toasted pumpkin seeds add a satisfying crunch and a subtle nuttiness that ties the whole bowl together. Everything is whole, recognizable, and straightforward, which is exactly what you want when you're cooking around an additive that hides in so many processed foods. Serve it right away while the beets are still warm and the avocado is fresh — it's the kind of salad that actually makes you look forward to eating your vegetables.

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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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