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.

Ingredients:

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.

Servings

4

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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.
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.
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.
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.
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
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.
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.