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.
Serves:
Ingredients
- ½ cup quinoauncooked , rinsed
- 1cuporganic edamamefrozen
- â…“ 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.
Nutrition
- Calories:Â 1677.11kcal
- Fat:Â 97.39g
- Saturated Fat:Â 8.67g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 57.75g
- Polyunsaturated Fat:Â 24.90g
- Carbohydrates:Â 159.33g
- Fiber:Â 35.79g
- Sugar:Â 17.51g
- Protein:Â 59.05g
- Sodium:Â 1066.09mg
- Calcium:Â 509.49mg
- Potassium:Â 2535.51mg
- Iron:Â 14.72mg
- Vitamin A: 32.56µg
- Vitamin C:Â 12.85mg
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Salad
Salad
Arugula Salad with Beets and Goat Cheese Recipe
Salad
Green Salad with Beets, Oranges & Avocado Recipe
Salad
Beet Salad with Goat Cheese Toasts Recipe
Salad
Roasted Beet, Quinoa, and Carrot Salad Recipe
Salad
Beet Salad with Kalamata Vinaigrette Recipe
Salad
Beet Salad with Tangerines Recipe
Salad
Salad
Beet Salad with Avocado and Feta Recipe
Salad
German Beet Salad with Caraway Seeds Recipe
Salad
Sea Scallops, Arugula, and Beet Salad Recipe
Salad