Eosinophilic Esophagitis Friendly Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(16)

Eosinophilic Esophagitis Friendly Roasted Beet, Quinoa, and Avocado Salad

Earthy, creamy, and genuinely vibrant, this grain-and-greens bowl brings together caramelized roasted beets, fluffy quinoa, and buttery avocado in a way that feels both nourishing and a little celebratory. Managing eosinophilic esophagitis means navigating a long list of common trigger foods — dairy, wheat, eggs, soy, nuts, and fish — and finding a satisfying meal that sidesteps all of them without tasting like a compromise is no small feat. Every ingredient here is naturally free of those major triggers, so you can dig in without mentally cross-referencing a label. The dressing is a bright, golden blend of lemon juice, olive oil, honey, turmeric, and ginger that ties everything together and adds a gentle warmth without relying on anything processed or hidden. Toasted pumpkin seeds bring a satisfying crunch and a boost of plant-based protein, making this feel like a complete, filling plate rather than a side dish dressed up as a meal. Baby arugula wilts just slightly under the warm quinoa, softening its peppery bite and making each forkful a little more cohesive. It's the kind of recipe you'll want to keep in regular rotation — colorful enough to impress guests and simple enough to pull off on a weeknight.

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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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