Oats Free Roasted Beet, Quinoa, and Avocado Salad
Earthy roasted beets, fluffy quinoa, and creamy avocado come together in a salad that feels genuinely special — the kind of bowl you'd order at a restaurant and then immediately try to recreate at home. The beets caramelize at high heat until their edges deepen and sweeten, while the quinoa cooks up light and nutty, its little white germ rings a sign it's perfectly done. A golden turmeric-lemon dressing ties everything together with a bright, slightly warming kick that makes each forkful more interesting than the last. Toasted pumpkin seeds add a satisfying crunch and a boost of plant-based richness without any grain-based ingredients to worry about. Every component here is naturally free from oats and oat derivatives — no hidden grains, no ambiguous add-ins, just whole, recognizable foods from start to finish. Peppery arugula keeps the base lively, and the avocado brings that silky contrast that makes the whole salad feel indulgent without being heavy. It's the kind of recipe that works equally well as a weeknight dinner or a showstopper side for guests.
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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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