Gut Friendly Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(16)

Gut Friendly Roasted Beet, Quinoa, and Avocado Salad

Earthy, creamy, and vibrant all at once, this bowl brings together caramelized roasted beets, fluffy quinoa, and buttery avocado slices in a way that feels genuinely nourishing rather than just virtuous. The combination of whole-food ingredients — leafy arugula, raw pumpkin seeds, and fresh parsley — means every bite is packed with fiber, healthy fats, and plant-based protein that your digestive system will actually appreciate. A golden turmeric-and-ginger dressing ties everything together with a gentle warmth, and both spices have long been celebrated for their gut-supportive properties. Quinoa is naturally easy to digest and provides a complete amino acid profile, making it a smart base for anyone who finds heavier grains a little rough on the stomach. Toasting the pumpkin seeds in a dry skillet takes just a few minutes but adds a satisfying crunch and a toasty depth that elevates the whole dish. The lemon-honey dressing is whisked together in one small bowl, so there's no complicated prep standing between you and a seriously good meal. Serve it right away while the beets are still warm and the avocado is fresh — the contrast of temperatures and textures is what makes this one genuinely hard to stop eating.

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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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