If you’re on the lookout for a vibrant, nutritious, and truly satisfying salad, the Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe has got you covered. This dish bursts with fresh colors and flavors that brighten your plate and your day. Tender quinoa creates a nutty base, while sweet beet and carrot provide a cheerful crunch. Baby spinach or arugula adds leafy greens, and avocado contributes creamy richness that ties everything together. With a zesty dressing melding apple cider vinegar, lime, and honey, this salad delivers a perfect balance of sweet, tangy, and earthy notes — making it a standout anytime you crave something fresh and wholesome.
Ingredients You’ll Need
Each ingredient in this Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe plays a vital role, whether it’s adding texture, vibrant color, or a burst of flavor. The simplicity of these staples makes this salad straightforward to prepare and delightfully balanced.
- ½ cup uncooked quinoa: A protein-packed grain that gives a fluffy, nutty base to the salad.
- 1 cup frozen shelled edamame: Adds a subtle crunch and a boost of plant-based protein.
- 1 medium raw beet: Brings brilliant color and an earthy sweetness.
- 1 medium carrot: Offers a crisp texture and a splash of bright orange.
- 2 cups baby spinach or arugula: Fresh leafy greens that provide a soft, slightly peppery bite.
- 1 ripe avocado: Adds creamy richness for a luscious mouthfeel.
- 3 tablespoons apple cider vinegar: Gives a tangy zing that lifts the flavors.
- 2 tablespoons lime juice: Adds brightness and a citrusy pop.
- 2 tablespoons olive oil: Balances out acidity with smooth, fruity notes.
- ½ to 1 teaspoon Dijon mustard: A subtle sharpness that emulsifies the dressing.
- ¼ teaspoon fine salt: Enhances all the flavors perfectly.
- Freshly ground black pepper, to taste: Adds a gentle spicy warmth.
- 2 tablespoons honey or maple syrup or agave nectar: Sweetens the dressing for harmony.
- 2 tablespoons slivered almonds or pepitas (green pumpkin seeds): Toasted for an irresistible crunch.
- 2 tablespoons fresh parsley, finely chopped: Brings a touch of herbal freshness to finish.
How to Make Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe
Step 1: Cook the Quinoa
Start by rinsing quinoa under cold water using a fine mesh colander — this step removes its natural bitterness and ensures a clean, nutty flavor. Then cook it in a pot with one cup of water: after bringing it to a boil, cover and let it simmer gently for 15 minutes. Once done, keep it covered and allow it to sit an additional 5 minutes to fluff up perfectly.
Step 2: Warm the Edamame
While the quinoa is cooking, bring a pot of water to a boil and briefly cook the frozen shelled edamame for about 5 minutes until warmed through. These little green gems add wonderful texture and a protein punch to the salad.
Step 3: Toast the Nuts or Seeds
Place your choice of slivered almonds or pepitas in a skillet over medium heat, stirring frequently until they turn fragrant and lightly golden. This toasting step enhances their flavor and gives a delightful crunch that complements the salad’s soft textures beautifully.
Step 4: Prepare the Vegetables
Peel the beet and carrot, then chop them into small, bite-sized pieces. The beet’s vibrant color makes the salad visually stunning, while the carrot adds cheerful sweetness and crispness that balance the other ingredients.
Step 5: Whisk the Dressing
In a small bowl, whisk together the dressing ingredients: apple cider vinegar, lime juice, olive oil, salt, freshly ground black pepper, your choice of honey, maple syrup, or agave nectar, and Dijon mustard. This zesty dressing ties all the flavors together with just the right amount of tang and sweetness.
Step 6: Combine and Toss
In a large bowl, gently toss together the cooked quinoa, heated edamame, chopped beet and carrot, fresh spinach or arugula, and creamy avocado chunks. Drizzle the dressing evenly over the top and toss everything lightly, so all ingredients are coated without bruising the delicate greens.
How to Serve Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe
Garnishes
Add a finishing touch by sprinkling the toasted almonds or pepitas and chopped fresh parsley right before serving. These garnishes not only add crunch and flavor but also elevate the salad’s presentation, making it even more inviting.
Side Dishes
This salad shines on its own as a complete meal, but it also pairs beautifully with grilled chicken or fish for extra protein. Alternatively, serve it alongside warm flatbread or crusty artisan bread to soak up any leftover dressing and enjoy every flavorful bite.
Creative Ways to Present
For a stunning presentation, serve the salad in clear glass bowls or even edible hollowed-out beet halves. Another fun idea is to layer the ingredients in mason jars for colorful, portable mini-meals that are perfect for picnics or lunches on the go.
Make Ahead and Storage
Storing Leftovers
This Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe keeps well in an airtight container in the fridge for up to 2 days. To prevent the avocado from browning, store it separately or add it fresh at serving time.
Freezing
Due to the fresh greens and avocado, this salad is not ideal for freezing. The textures and flavors would not hold up well after thawing, so it’s best enjoyed fresh or refrigerated.
Reheating
If you’d like to enjoy warmer quinoa and edamame, simply heat that portion gently before tossing with the raw veggies and dressing. The salad tastes best served slightly chilled or at room temperature once combined.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa adds a unique nutty flavor and protein boost, you can substitute with couscous, bulgur, or even farro depending on your preference. Just adjust cooking times accordingly.
Is it necessary to cook the edamame?
Heating the edamame helps soften it and blends its flavor nicely with the salad, but if you prefer, you can also use thawed raw edamame for a firmer texture and fresher taste.
Can I prepare this salad vegan?
Yes! This salad is naturally vegan if you choose maple syrup or agave nectar instead of honey for the dressing, making it perfect for plant-based diets.
How do I keep the avocado from browning?
To minimize browning, add the avocado just before serving or toss it with a splash of lime juice. Storing the prepared avocado separately also works well for meal prep.
What’s the best way to chop beets for the salad?
Peeling and finely dicing beets into small, uniform pieces helps them blend seamlessly into the salad without overpowering any bites. Using a sharp knife or a mandoline slicer can make this task easier.
Final Thoughts
There’s something truly special about sharing a colorful, fresh, and nutrient-packed meal like this Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe with friends or family. It’s easy to make, visually stunning, and bursting with flavors that keep you coming back for more. Give it a try the next time you want an effortless yet memorable salad that nourishes both body and soul.
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Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Healthy, Contemporary
- Diet: Vegetarian
Description
This vibrant Colorful Beet Salad combines nutrient-rich quinoa, sweet beets, crunchy carrots, and creamy avocado, all tossed with fresh baby spinach or arugula and a tangy homemade dressing. Enhanced with protein-packed edamame and toasted slivered almonds or pepitas for an added crunch, this salad is a colorful, healthy, and satisfying meal perfect for a light lunch or side dish.
Ingredients
Grains and Legumes
- ½ cup uncooked quinoa
- 1 cup frozen shelled edamame
Vegetables & Greens
- 1 medium raw beet
- 1 medium carrot
- 2 cups baby spinach or arugula
- 1 ripe avocado
Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- ½ to 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
- 2 tablespoons honey or maple syrup or agave nectar
Toppings & Garnish
- 2 tablespoons slivered almonds or pepitas (green pumpkin seeds)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook Quinoa: Rinse quinoa under cold water using a fine mesh colander. Place the rinsed quinoa in a pot with 1 cup of water, bring it to a boil, then cover and simmer for 15 minutes. After simmering, turn off the heat and let it sit covered for an additional 5 minutes to fully absorb the water.
- Prepare Edamame: Boil water in a separate pot and cook the frozen shelled edamame for about 5 minutes until warmed through. Drain and set aside.
- Toast Nuts/Seeds: Heat a skillet over medium heat and toast the slivered almonds or pepitas until fragrant and lightly browned, stirring frequently to avoid burning. Remove from heat and set aside.
- Prepare Vegetables: Peel the beet and carrot with a vegetable peeler and chop both into small, bite-sized pieces for even texture and easy eating.
- Make Dressing: In a small bowl, whisk together the apple cider vinegar, lime juice, olive oil, Dijon mustard, honey (or preferred sweetener), salt, and freshly ground black pepper until well combined and emulsified.
- Assemble Salad: In a large mixing bowl, combine the cooked quinoa, warm edamame, chopped beets and carrots, baby spinach or arugula, and diced ripe avocado. Drizzle the dressing over the salad and gently toss to combine all ingredients evenly.
- Garnish and Serve: Sprinkle the toasted slivered almonds or pepitas and chopped fresh parsley over the salad for added flavor and crunch. Serve immediately or chill briefly before serving.
Notes
- For best taste, use fresh baby spinach or peppery arugula to add depth to the salad.
- Beets can be roasted instead of raw for a sweeter, earthier flavor if desired, though cooking time will increase.
- The salad dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Use gluten-free certified quinoa if strict gluten avoidance is necessary.
- This salad can be enjoyed cold or at room temperature depending on preference.
