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Beet Salad with Carrot, Quinoa & Spinach Recipe

Beet Salad with Carrot, Quinoa & Spinach Recipe
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Photos of 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
  • 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:

  1. 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.

  2. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.

  3. 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:

  1. 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:

  1. 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:

  1. Whisk together all of the ingredients until emulsified.

To assemble the salad:

  1. 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.

  2. Finally, drizzle dressing over the mixture and gently toss to combine. Season to taste with salt and black pepper. Serve.

Nutrition

  • Calories: 1677.11kcal
  • Fat: 97.39g
  • Saturated Fat: 8.67g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 57.75g
  • Polyunsaturated Fat: 24.90g
  • Carbohydrates: 159.33g
  • Fiber: 35.79g
  • Sugar: 17.51g
  • Protein: 59.05g
  • Sodium: 1066.09mg
  • Calcium: 509.49mg
  • Potassium: 2535.51mg
  • Iron: 14.72mg
  • Vitamin A: 32.56µg
  • Vitamin C: 12.85mg
Want to share your experience making this delicious Beet Salad with Carrot, Quinoa & Spinach Recipe? Head over to the Recipe Sharing forum and let us know how it turned out!

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