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!)
Watch How to Make Colorful Beet Salad
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!
★★★★★
suem
seriously….DELICIOUS! i think we have some pretty tough critics in my household – and every single person LOVED this! i too used peas, as i had no edamame – doubled the dressing (because i maybe added more kale and beets…but who knows?) and… WOW! i would love to follow you and try all of your other amazing recipes. thank you!
★★★★★
Kate
I’m happy you loved it, Suem! Thank you for your review.
Karen
My husband and I just made this recipe together today (he jumped in to help me, which made it extra fun). We were blown away by how delicious it was! We could not stop eating it! It’s going to be on our short list of what we eat regularly. Thank you!
★★★★★
Isabel
Curious , did you use cilantro or mint?
Kiki
This salad is delicious! Great combination of winter veggies and I want to put the dressing on everything.
★★★★★
Kate
This salad was soooo good! We will be making again and again. Added roasted sweet potato which was a great addition.
★★★★★
Gretchen
My husband and I really love this salad! Using it as a main with fancy cheese and crackers as a side is a great weeknight meal!
★★★★★
Kristin How
Hi Kate, so just to clarify, you do not cook the beet at all?
Kate
Hi! No need to with this salad.
Simone Newman
Delicious, I loved this recipe and it was a hit with my family! This recipe is so easy to make, full of natural goodness and delicious. I didn’t have edamame beans instead I blanched some green beans and put pepitas with sesame seed mixed through. This recipe is a keeper.
★★★★★
Kate
Thank you for sharing, Simone! I’m happy you were able to enjoy it.
Anne Ragozzino
Hi!
This is the second time I made this salad as written, with almonds and mint. It is excellent! Perfect proportions of dressing to salad imo:)
Anne
★★★★★
Simon
I made this today. Delicious. I’ll be making it regularly.
★★★★★
Kate
I love it! Thank you for your review, Simon.
Rachel
The dressing was amazing! Husband who typically does not like salads was raving about it.
I had already assembled my own salad before looking up a dressing recipe that would go well with beets. Mine was homegrown greens (buttercrunch, and red and green baby lettuces), roasted beets, carrots and green beans (all delivered from Misfits Market), and toasted walnuts as a base to your amazing, minty, acidic and sweet dressing!
★★★★★
Katrina
There is so much goodness in this salad. Absolutely delicious! I’m definitely making this for the next bbq. Next time I reckon I’ll add some extra mint tossed through the salad. I loved the hint of mint in the dressing but wanted more. I used avocado and feta. Just for my own personal taste I’ll minus the avo and add more feta. Such a beautiful recipe. Thankyou!
Bethany
I roasted my beets and carrots (chopped, not grated/julienned/whatever) and served this salad warm (I’ve learned the hard way toddlers and babies don’t like cold salad!). It was SO good. Also added feta. Also I didn’t have edamame, so I used extra root veggies. Basically did not follow the recipe very well, but it worked for our family and I’ll be making it again.
★★★★★
Kaie
Hi, this looks like a great recipe. Excited to try. Just one question, does it keep well or meant to serve immediately?
Kate
Hi! I like this best right away. But can be served as leftovers. You spinach will likely breakdown some, so if you don’t like that server the dressing as you eat it.
Cassandra
Omg sooo good! I didn’t have edamame, and I had precooked beets in hand, but the key really is the dressing to bring it all together. Nice work, one of my favorite salads so far!
★★★★★
Kate
Thank you, Cassandra!
Kevin
Can’t go wrong if you follow the recipe. In love with this salad. Thank you for sharing. Just love it.
★★★★★
Kate
I’m happy you loved it, Kevin!
Karena Singh
I’m absolutely obsessed with this stuff. Have also added a tablespoon of sesame oil and some diced oranges to the dressing. Delicious either way!!!!!!
★★★★★
Kate
Thank you, Karena! I appreciate your review.
CAITI
I was craving beets today and this was one of the first results for beet recipes. I decided to give it a try. I made it without the quinoa and thought it was so yummy!! Next time I make this I’ll try using other herbs just to experiment.
★★★★★
Kate
Thank you for your review, Caiti! I’m happy you enjoyed it.
Apple
This has become my go to summer salad when meeting people. Everyone loves it! I make it with one more beet and one cup less spinach. I also leave out the avocado since I am allergic.
★★★★★
Kate
That’s great to hear! Thank you for sharing, Apple.
Cheryl
This salad is amazing. I’ll be making it often. I might add goat cheese instead of avacado to see how that will taste. Thanks for all your fantastic recipes.
★★★★★
Kate
That’s great! Thank you for sharing, Cheryl.
Naomi
Could you use pickled beets?
Kate
Sure, you could try it. It may be extra tart. Let me know what you think!
Deborah
I had unexpected company show up tonight and fed them dinner. I had just spotted your Beet Salad recipe in the morning and thought I would give it a try, so I had gone out to buy the ingredients. Luckily, I bought enough to double the recipe. The salad was a big hit with my family and guests. Very fresh tasting and delicious.
★★★★★
Kate
I’m glad you had everything to make this salad and enjoyed it! I appreciate your review, Deborah.
Kathryn
We make this recipe (and many of your recipes!) regularly and it’s one of our favorites. So easy, healthy and delicious. Thanks!
★★★★★
Kate
You’re welcome! Thank you for sharing, Kathryn.
Lou
This was so delicious I’ve made it twice in the last week.
Your broccoli salad has been a firm family favourite for the past 18 months and I feel this is another really fab one to have in fridge and add to various meals. Thank you.
★★★★★
Kate
You’re welcome, Lou! Thank you for your review.
Vanita
Nice recipe! I am going to try making this and can’t wait to start my healthy meal :)
J Sumner
This was a fantastic recipe! The flavors blended together really well. I was a bit skeptical about the dressing, as on its own, it was pretty tart, but once mixed with the salad ingredients, it really accentuated the flavors. Thanks for sharing!
★★★★★
Kate
Thank you for your comment and review, J!
Annamarie Dalmas
Are the beets raw?
Kate
Hi! Yes. I hope you love this salad.
April
This is a delicious salad! I made it early in the day but I did not mix it up until later that evening. It was so pretty with all the different colors separated. When dinner time came I mixed it all up and then put the dressing on it. Everyone raved how good it was. It doesn’t taste like beet only. All the their ingredients really gave it a flavorful depth. I wish I could post a picture but I don’t see how to do that here.
★★★★★
Jess
Searched “beet salad” and had everything! Used defrosted frozen sliced beets, such bright flavours, thank you for this!
★★★★★
Kate
I’m glad you loved it, Jess! Thank you for your review.
Nikki
delicious. will definitely make again. loved the dressing!
★★★★★
Lynn
Haven’t served this yet but prepared all ingredients. I am curious about the high ratio of liquids to oil in the dressing. Tasty, but seems overly thin as written. I don’t see any remarks about that in the comments. Thoughts?
Kate
Hi Lynn, I hope you liked it! It helps to coat all the ingredients nicely. Let me know what you think.
idahogie
We cut the oil in half, as we are trying not to have any oil at all. It’s still delicious!
★★★★★
Melisende
The dressing is delicious and the salad is pretty good as well. It just doesn’t look very appetizing and I ended up with far too much of it leftover. If I ever made it again – which I probably won’t – I’d cut way back on the quinoa and maybe even leave out the beet – as it’s too messy and gives the whole thing a strange color.
★★★★
Kate
I’m sorry you didn’t love it. I appreciate your feedback, Melisende.
Kristie
Amazing recipe!
I swapped out a few things due to availability.
Added mushroom, zucchini, cucumber & halloumi.
Added avocado oil in the dressing.
Didn’t have spinach & avocado. The dressing was amazeballs.
Served with quality venison and wow! My partner says 5/5!
★★★★★
Julie
Is it ok to swap brown rice for quinoa?
Kate
Sure, you can try it! Let me know what you think, Julie.
Arya
what an unexpected combo! i tried this on a whim, but it turned out DELISH!! thank you kate!
★★★★★
Kate
You’re welcome, Arya! I appreciate your review.
Lin Finger
oh, wonderful, you DID list the recipe for the colorful salad, after all. I only saw the adapted version of it, until I looked again, just now. It sounds wonderful…!
Lin, again
Kate
I’ve used this recipe twice as a base recipe with substitutions and subtractions. This time i used 2 beets, 1c quinoa, feta, handful of cilantro and mint, double the dressing recipe, and put it all on a bed of fresh garden baby greens. Out of this world delicious and satisfying. Thanks for another wonderful recipe, Kate!
★★★★★
Kate
Thank you for sharing how you got creative, Kate! I appreciate your review.
Heather
I was a little skeptical because I don’t typically eat beets raw…but this is yummy! I skipped the edamame because I didn’t have any on hand. Used spinach, mint, and pistachios. I used a chioggia beet, which also made it pretty. I topped with some ground black lime for oomph, but it would have been good without. Will make this again.
★★★★★
Nina S
THis sounds excellent but I’m not a huge fan of quinoa, despite how incredible the bene’s of the superfoo as it is, are…Thinking of subbing in couscous or millet, (yes I know their prep is different, but) would either of these work OK as a swap?)
Kate
Sure, let me know what you think if you try either of those!
Bluejeanne
Yum. A great dinner for a warm summer day.
★★★★★
Michele Tuck-Ponder
I used golden beets from the farmers market. My husband topped his with feta, but I enjoyed the salad as is. A keeper.
★★★★★
Kate
That’s great, Michele!
Nicky
Colourful beet salad with carrot, quinoa, and spinach.
What a sensational salad, I enjoyed every mouthful it was so tasty and zingy.
A feast for the eyes and tummy!
It ranks up there as my favourite now!
So glad I tried it.
Thank you
★★★★★
Kate
I’m so glad you loved it, Nicky! I appreciate your review.
Kelli
My husband and I are always looking for new salads to try and this was definitely a step up from our normal, boring beet salads that we usually make. It was very quick and simple, which is always a plus. I opted to just use a raspberry vinaigrette instead of making my own, but it was still great. Also, I had never eaten beets raw before, I think I prefer them steamed, so I’ll probably do that next time. Thanks for sharing this recipe!
★★★★★
Kate
You’re welcome, Kelli! I appreciate you taking the time to review.
Brenda
This is a delicious recipe! The sweet, mint dressing and quinoa make this such a light and refreshing meal! So colorful and delightful! I used heirloom lima beans from my garden in place of the edamame. Mmm!
★★★★★
Kate
I’m glad you loved it, Brenda!
Diane
Do you cook the Beets…and how…or are they raw and grated? Thx
Kate
Hi Diane, these are raw for this salad. I hope you enjoy it!
To Lan
Thanks for the recipe! I added tofu for extra protein.
★★★★★
Jackie
Amazing, have made 3 times now and just love it. Thanks so much!!!
★★★★★
Colleen Bibby
I used mint in the dressing, did a mixture of pecans and pine nuts because I didn’t have enough of either.
It was DELICIOUS and refreshing!
★★★★★
Jennie
What a lovely fresh salad! I added some yellow capsicum, used mint in the dressing, and added parsley, lettuce with rocket to the salad. I didn’t add avocado (someone ate it!). Definitely a salad to be made again. Thank you.
★★★★★
Kate
You’re welcome, Jennie! I appreciate your review.
Yvonne Herbeck
I made this as directed but held out the spinach and avocado. This morning I slightly warmed a scoop of salad, stirred in some chopped spinach and topped it with sliced avocado and a fried egg. So yummy!!!
★★★★★
Kate
I’m glad you loved it, Yvonne!