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
Scale
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.
