Eggless Roasted Beet, Quinoa, and Avocado Salad
This vibrant bowl is a masterclass in layering flavors and textures — earthy caramelized beets, fluffy quinoa, creamy avocado, and peppery arugula all come together in a way that feels both nourishing and genuinely exciting to eat. The golden turmeric-ginger dressing ties everything together with a bright, citrusy kick that makes every forkful feel intentional. Toasted pumpkin seeds add a satisfying crunch that keeps the whole salad from feeling too delicate or one-note. Every single component here is naturally free of eggs, so there's no need to swap anything out or second-guess a single ingredient — it's just a clean, wholesome recipe from start to finish. The technique of dressing the arugula and quinoa while the grains are still warm is a small but smart move that helps the greens soften just slightly and absorb all that lemony goodness. It works equally well as a hearty lunch, a dinner side, or something impressive enough to bring to a gathering where dietary needs vary across the table.
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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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