Name: Beet Salad with Carrot, Quinoa & Spinach Recipe
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: ½ cup quinoa; 1 cup organic edamame; ⅓ cup almonds; 1 medium beet; 1 large Carrot; 2 cups baby spinach; 1 avocado; 3 tbsp apple cider vinegar; 2 tbsp lime juice; 2 tbsp olive oil; 1 tbsp fresh mint; 2 tbsp honey; 1 tsp dijon mustard; ¼ tsp salt; black pepper

colorful beet salad with carrot, quinoa & spinach recipe

Reset with this colorful and healthy beet salad that is tender, crisp, and irresistible! The light apple cider and herb dressing bring it all together.

Preparation: 30 minutes

Cooking: 15 minutes

Total: 45 minutes

Serves:

Ingredients

½ cup quinoauncooked , rinsed
1cuporganic edamamefrozen
⅓ cup almonds slivered or pepitas green pumpkin seeds
1mediumbeetraw, peeled
1 largecarrot
2cupsbaby spinach packed or arugula, roughly chopped
1avocadocubed
3Tbspapple cider vinegar
2Tbsplime juice
2Tbspolive oil
1Tbspfresh mint chopped or cilantro
2Tbsphoney or maple syrup or agave nectar
1tspDijon mustardto taste
¼ tspsalt
black pepperfreshly ground, to taste

Instructions

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 vinaigrette:

Whisk together all of the ingredients until emulsified.

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/arugula, cubed avocado, and cooked quinoa.
Finally, drizzle dressing over the mixture and gently toss to combine. Season to taste with salt and black pepper. Serve.