Nightshade Free Roasted Beet, Quinoa, and Avocado Salad
Earthy, creamy, and just a little bit nutty, this grain-and-greens bowl is the kind of salad that actually satisfies. Caramelized roasted beets bring a deep sweetness that pairs beautifully with cool, buttery avocado slices and peppery baby arugula. Fluffy quinoa adds body and protein, while toasted pumpkin seeds give every bite a welcome crunch. The golden dressing — built from lemon juice, honey, turmeric, and ginger — ties everything together with a bright, warming finish that feels anything but plain. For anyone navigating a nightshade-free lifestyle, this one is genuinely exciting: no tomatoes, no peppers, no paprika, just clean whole ingredients that happen to be naturally free of the usual culprits. It's the kind of bowl you'd happily serve to guests who have no dietary restrictions at all, because the flavors stand entirely on their own. Serve it right after assembling so the arugula stays lively and the avocado stays vibrant.
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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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