Legume Free Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(16)

Legume 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 just virtuous. The beets caramelize at high heat until their edges deepen and sweeten, while the quinoa cooks up light and nutty — a combination that makes this bowl hearty enough to stand on its own. A bright lemon-honey dressing spiked with turmeric and ginger ties everything together with a warm, golden finish that coats every leaf of peppery arugula. Toasted pumpkin seeds add a satisfying crunch and a boost of richness without relying on any legumes, making this an easy win for anyone navigating bean- and lentil-free eating. Every single component here — from the produce to the seeds to the pantry spices — is naturally free of legumes, so there's no label-scanning or ingredient swapping required. It's the kind of recipe that looks impressive on the table but comes together with straightforward steps and a single sheet pan.

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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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