Dairy Free Roasted Beet, Quinoa, and Avocado Salad
Earthy roasted beets, fluffy quinoa, and creamy avocado come together in a bowl that feels genuinely satisfying — the kind of salad that actually earns that word. The beets caramelize at high heat until their edges deepen and sweeten, while the quinoa soaks up a bright lemon-turmeric dressing that ties every element together. Peppery baby arugula adds a fresh bite underneath it all, and toasted pumpkin seeds bring just enough crunch to keep things interesting. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just real food that happens to work perfectly as-is. The dressing gets its richness from good olive oil and a touch of raw honey rather than any cream or cheese, and you genuinely won't miss either. It's the kind of recipe that looks impressive on the table but comes together with straightforward steps and a short ingredient list. Serve it right away while the beets are still warm and the avocado is fresh for the best contrast of textures and flavors.
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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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