Mediterranean Diet Friendly Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(16)

Mediterranean Diet Friendly Roasted Beet, Quinoa, and Avocado Salad

Earthy caramelized beets, fluffy quinoa, and creamy avocado come together over a bed of peppery arugula for a salad that feels genuinely satisfying rather than virtuous and sad. The whole thing is built around extra virgin olive oil, fresh lemon juice, and a handful of warming spices — exactly the kind of ingredient list that makes this style of eating so easy to love. A honey-turmeric-ginger dressing ties every component together with brightness and just a touch of heat, while toasted pumpkin seeds add a nutty crunch that keeps each bite interesting. This is the kind of bowl that works beautifully as a light main or a generous side, and it travels well if you hold the dressing until you're ready to eat. Every ingredient here — whole grains, healthy fats, leafy greens, and plant-based protein — checks the boxes that make this way of cooking so celebrated for both flavor and longevity. Serve it while the beets and quinoa are still slightly warm for the best contrast against the cool avocado slices.

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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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