Lupin 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 virtuous-but-boring. The beets get a full blast of high heat until their edges caramelize and deepen, which adds a subtle sweetness that plays beautifully against the peppery baby arugula underneath. A bright lemon, honey, and turmeric dressing ties everything together with a warm golden hue and just enough zing to keep each bite interesting. Toasted pumpkin seeds add a nutty crunch without any of the cross-contamination concerns that can come with more common seed or flour additions — every ingredient here is naturally free of lupin in any form. Avocado slices layered over the top make the whole bowl look like something from a restaurant menu, but the steps are genuinely straightforward and build on each other while the beets are in the oven. Fresh parsley scattered over the finished salad is optional, but it adds a clean, herby lift that rounds out the flavors nicely. This is the kind of recipe you'll find yourself coming back to on weeknights and serving to guests alike.
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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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