Pescatarian Roasted Beet, Quinoa, and Avocado Salad
Earthy caramelized beets, fluffy quinoa, and creamy avocado come together in a bowl that feels genuinely satisfying rather than like a reluctant act of virtue. The beets roast at high heat until their edges darken and concentrate into something almost sweet, which plays beautifully against the peppery bite of baby arugula. A bright lemon dressing spiked with turmeric and ginger ties every element together with a warm, golden finish that makes the whole salad feel more complex than the ingredient list suggests. Toasted pumpkin seeds add a nutty crunch that keeps each forkful interesting from start to finish. Every ingredient here is naturally plant-based and whole, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of salad that converts skeptics, the sort of thing you bring to a dinner party and watch disappear before the main course hits the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!