Pistachio 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 and sad. The beets caramelize at high heat until their edges deepen and sweeten, while the quinoa cooks up light and nutty — a combination that gives this bowl real substance. A golden turmeric-lemon dressing ties everything together with a bright, slightly warming kick that makes the whole thing taste far more complex than the ingredient list suggests. Peppery arugula adds a fresh bite underneath, and toasted pumpkin seeds bring the crunch you'd normally reach for a tree nut to provide — no substitutions or workarounds needed. Many packaged salad kits and grain bowls sneak in mixed nuts or trail-mix toppers that can be a concern, so building this one from scratch means you stay in full control of every component. It's the kind of dish that works equally well as a weeknight dinner or something you'd proudly bring to a potluck, and it comes together with straightforward techniques anyone can pull off.
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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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