Turmeric-Ginger Beet Salad with Pumpkin Seeds
A vibrant anti-inflammatory salad featuring beets and turmeric to support skin health during Whole30 transitions. This Mediterranean-inspired salad recipe (anti-inflammatory, whole30 salad), ready in about 18 minutes, pairs beets, pumpkin seeds, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and grated beets
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp minced fresh ginger
- 1/2 tsp turmeric powder
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 3 cups mixed greens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, whisk together olive oil, minced ginger, turmeric, lemon juice, and salt until emulsified.
- Step 2: Toss grated beets with 3/4 of the dressing in a medium bowl until evenly coated, then let sit 10 minutes for flavors to meld.
- Step 3: Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant, shaking pan constantly.
- Step 4: Arrange mixed greens on plates, top with beet mixture, drizzle with remaining dressing, and sprinkle with toasted pumpkin seeds.
