Turkey Free Roasted Beet, Quinoa, and Avocado Salad
This vibrant salad is a feast for the eyes and the palate, layering earthy caramelized beets, fluffy quinoa, and creamy avocado over a bed of peppery arugula. The honey-lemon dressing gets a warm, golden hue from turmeric and ginger, tying every component together with a bright, subtly spiced finish. Toasted pumpkin seeds add a satisfying crunch that makes each bite feel complete. Everything here is built entirely from whole, plant-forward ingredients, so there's zero concern about hidden poultry products sneaking in through broths, seasonings, or processed add-ins. The technique is straightforward — roast, simmer, toast, whisk, and toss — yet the result looks like something you'd order at a serious farm-to-table restaurant. It works equally well as a hearty main or a stunning side, and the warm quinoa wilting the arugula just slightly is a small detail that makes a big difference.
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!