Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. This salad is as flavorful and nutritious as its bold colors would suggest.
This beet salad is tender, crisp and irresistible! The light apple cider, lime and herb dressing brings it all together.
Yesterday was not my day. I stayed up too late the night before (will I ever learn?). I ate lasagna for breakfast, forgot several important items on my grocery list, and fell over in yoga class. More than once. Maybe it was a normal day after all.
I managed to piece together this mega colorful beet salad with ingredients from the store and some substitutions based on what I had at home.
It’s a meal-in-a-bowl version of my simple beet and arugula salad that helped me find some much-needed balance during my totally ungraceful day. The recipe comes from a brand new cookbook called Inspiralized, by my friend Ali Maffucci.
Beet Salad Tips
The original recipe called for two beets instead of one beet, one carrot, and chopped mint instead of cilantro. I toasted the nuts (it’s a pain, but adds so much flavor!) and tinkered with the dressing a bit. I love how it turned out!
I don’t have a spiralizer (the contraption that turns vegetables into noodles), so I picked a recipe that didn’t necessarily require one (although, if you’re buying the book, you’ll need a spiralizer as well). I made do with my mandoline and julienne peeler. (This post contains affiliate links.)
All that said, don’t worry if you don’t have any of those things! You can make this salad with a sharp chef’s knife as well. (Or better yet, Charlotte grated the beet and carrot on her box grater!)
Please let me know how this salad turns out for you in the comments! I love hearing from you.
Craving more colorful, healthy recipes? I think you’ll love my cookbook! Here are a few more options on the blog:
- Simple Beet, Arugula and Feta Salad
- Peanut Slaw with Soba Noodles
- Colorful Chopped Salad with Carrot Ginger Dressing
- Build-Your-Own Buddha Bowl
- Veggie Sushi Bowls
Colorful Beet Salad with Carrot, Quinoa & Spinach
- Author:
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 2 to 4 salads 1x
- Category: Salad
- Method: By hand
- Cuisine: American
Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It’s as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.
Ingredients
Salad
- ½ cup uncooked quinoa, rinsed
- 1 cup frozen organic edamame
- ⅓ cup slivered almonds or pepitas (green pumpkin seeds)
- 1 medium raw beet, peeled
- 1 medium-to-large carrot (or 1 additional medium beet), peeled
- 2 cups packed baby spinach or arugula, roughly chopped
- 1 avocado, cubed
Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh mint or cilantro
- 2 tablespoons honey or maple syrup or agave nectar
- ½ to 1 teaspoon Dijon mustard, to taste
- ¼ teaspoon salt
- Freshly ground black pepper, 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 beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
- 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 (see note above about leftovers), cubed avocado and cooked quinoa.
- Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.
Notes
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
Make it vegan: Opt for maple syrup or agave nectar instead of honey.
Make it nut free: Opt for pepitas instead of almonds.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Julia
So yummy and easy! Filled with nutrients and color. I used the cooked beets from Trader Joe’s. I used basil instead of cilantro since I didn’t have any and omitted the mustard. I topped with goat cheese and avocado.
★★★★★
Raesibe
I just made the Beet salad , it is so delicious could not even take a picture of because it was finished before i could think of taking a picture. Enough for family of six . Kids loved it too
★★★★★
Wendy
Great salad, I used white basalmic and toasted pine nuts instead
★★★★★
Annie
I really like this salad! Thank you for sharing it.
★★★★★
Kate
You’re welcome!
Sarah
This was such a delight! I used 2 carrots and added in dried cranberries. I doubled the dressing but halved the maple syrup and it was incredible! My whole family loved it… at a dinner party with meat eaters it was the first bowl to be cleared. I served it with minimalist baker’s ‘beet falafel’. Such a great combo! Thanks Kate!
★★★★★
Kate
Thank you for sharing, Sarah! I appreciate it.
Kristin Golub
I would agree with doubling the dressing! Otherwise, lovely!
★★★★★
Morie
Wowza. When I saw this recipe I was afraid it was one of those recipes that sounds amazing in theory but in practice just tastes unmistakably bland and healthy. Not the case at all! This was delicious, definitely getting added to my regular recipe rotation!
★★★★★
Kate
I’m glad you loved it, Morie! Thank you for your review.
Billie
Really good! Used extra coriander in the dressing (and used all of it), subbed pine nuts for the almonds/pumpkin seeds, added feta, and served with baby potatoes and eggs! Cleared plates almost instantly. Will be adding to the weekly rotation.
★★★★★
Nadia
I made this salad yesterday for this week’s lunches and it’s so delicious and fresh. I forgot to get avocadoes but I had goat cheese so I added that instead. I’m definitely adding this recipe to my salad repertoire :)
★★★★★
Teresa
This was SO yummy! I added chicken & also added a spicy balsamic glaze along with the dressing. I think next time I’ll even throw in some feta. LOVE this salad!!!!! My husband and I just about ate the entire salad in one sitting!
★★★★★
Kate
Thank you for sharing, Teresa! I appreciate your review.
Maria
If you cannot get Edamame beans, do you think baby peas would be okay to use instead?
Kate
Hi, sure that can be a substitute.
Daphne
This is one sexy salad! Full of flavour and so easy to make, especially with a rice cooker to take care of the quinoa. We swapped winter purslane for the spinach. We’ll definitely make this again!
★★★★★
NB Adams
This was a HUGE hit with my family! Perfect side dish. thank you!
★★★★★