Yeast 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 just virtuous. The beets caramelize at high heat until their edges darken and sweeten, while the quinoa cooks up light and nutty — a grain that naturally contains no yeast and needs no leavening or fermentation to shine. Toasted pumpkin seeds add a satisfying crunch, and the bright lemon-honey dressing with turmeric and ginger ties every element together without a drop of vinegar, which is the usual culprit hiding yeast in store-bought dressings. Keeping yeast out of a hearty, filling salad like this can feel tricky, but every ingredient here is straightforward and clean — fresh produce, whole grains, and a from-scratch dressing you whisk together in minutes. The peppery arugula wilts just slightly under the warm quinoa, making the whole bowl feel more like a composed meal than a side dish. It's the kind of recipe you'll want to keep on rotation when you need something colorful, nourishing, and completely free of the usual concerns.
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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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