Vegetarian Roasted Beet, Quinoa, and Avocado Salad
Earthy, creamy, and just a little bit peppery, this bowl is the kind of salad that actually satisfies. Caramelized beet cubes bring a natural sweetness that pairs beautifully with the nuttiness of fluffy quinoa and the richness of ripe avocado slices fanned across the top. Baby arugula gives the whole thing a lively bite, while toasted pumpkin seeds add crunch in every forkful. The dressing is where it all comes together — a bright lemon and olive oil base warmed up with turmeric and ginger that coats every ingredient without overpowering them. Everything here is built from whole, plant-based ingredients, so there's no need to swap or substitute a single thing to keep it meat-free. It works equally well as a hearty lunch or a stunning side at the dinner table, and the components can be prepped in stages so assembly is quick when you're ready to eat.
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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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