Red Meat Allergy Friendly Roasted Beet, Quinoa, and Avocado Salad
Earthy, creamy, and just a little bit peppery, this vibrant bowl is the kind of salad that actually satisfies. Caramelized roasted beets bring a natural sweetness that pairs beautifully with fluffy quinoa and buttery avocado slices, while a handful of baby arugula keeps every bite lively. The golden turmeric-ginger dressing ties it all together with a bright citrus kick that feels anything but ordinary. Every single ingredient here is naturally free from red meat, so there's no substituting or label-scanning required — just whole, plant-based foods doing all the heavy lifting. Toasted pumpkin seeds add a satisfying crunch and a boost of plant protein, making this feel genuinely filling rather than a side dish masquerading as a meal. It's the kind of recipe that works equally well for a weeknight dinner or a lunch you actually look forward to. Serve it right away so the avocado stays fresh and the arugula holds its gentle bite against the warm quinoa and beets.
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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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