Colorful Beet Salad with Carrot, Quinoa & Spinach

Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It’s as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.


  • 1 cups Tri-color Quinoa
  • 2 cups Frozen Edamame
  • 1/3 cups Green Pumpkin Seeds
  • 1/3 cups Slivered Alomnds
  • 2 Raw Beets
  • 2 Large Table or Rainbow Carrot
  • 3 cups Baby or Longevity Spinach
  • 2 Hass Avocado
  • 6 tablespoons Apple Cider Vinegar
  • 4 tablespoons Lime Juice
  • 4 tablespoons Olive Oil
  • 2 tablespoons Cilantro, Mint or Parsley
  • 2 tablespoons Honey
  • 1 tablespoons Dijon Mustard
  • 1/2 teaspoons Salt
  • to Taste Freshly ground black pepper

Preparation Time

45 min

Cooking Time

no cooking required.



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  1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

  2. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.

  3. To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

  4. To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.

  5. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.

    • apple cider vinegar
    • lime juice
    • olive oil
    • chopped fresh mint, cilantro, parsely
    • honey
    • dijon mustard
    • salt
    • black pepper

  6. To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach, cubed avocado and cooked quinoa.

  7. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.