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.
Kathryn
I love how bright and colourful this salad is; it looks so inviting and delicious!
Tessa | Natural Comfort Kitchen
This looks amazing! If you wouldn’t have mentioned the substitutions, it wouldn’t have even occurred to me that it was a modified recipe. LOVE cilantro and quinoa…adding this to my dinner ideas list!
Lauren
This is a perfect recipe for me, all my fave flavours and foods – Bookmarking for spring salads :)
Ksenia @ At the Immigrant's Table
Wow, what a vibrant salad bowl! I just want to dive right into it. And falling at yoga is normal, it means you’re actually trying to do the work, so don’t beat yourself up :)
Kate
Oh, I’m always falling over. I blame my wobbly ankles. Yesterday I fell out of tree, which almost never happens! Thanks, Ksenia!
Claire
when I first read this I thought you fell out of A tree and was like “Oh no!”
haha!
PL
Hey Kate! We listened to the podcast, and you sounded just fine! The hubster buster wants to know what Cookie sounds like. And I agree that some days are better than others. This salad recipe looks mouth watering- I will make it this week. Thank you for the recipe!
Kate
Thank you, PL! Glad to hear it. Cookie is pretty quiet most of the time, except for when the mail man comes to the door! Sheesh. Hope you love this salad!
Marcia
Oh my gosh, there must have been something in the air yesterday– my day was all off-balance as well (although I didn’t actually fall over :-) Funny how righting yourself with healthy food seems to right the other aspects of life as well, and this looks so delicious and perfect for that. I have all the ingredients except for the beets, but I’m thinking the broccoli I have on hand could be awfully good in this… if not as colorful, of course. Gorgeous salad, gorgeous pics!
Kate | Azaleas and So On
Hi from another Kate! This salad is the most beautiful colorful mess—I can’t wait to make it. As someone who tends to make a big batch of grains at the beginning of the week to doctor up for lunches and suppers, this seems like a good change from the usual—this will be next up for my quinoa weeks. Though I think I may just pour that vinaigrette on everything… Thanks, Kate!
Rosemarie Sandvik
I made your colorful beet salad with carrot, Quinoa and spinach. Wow, what a great salad. I just dived right into it. So delicious.Love it. Hey Kate I would like to make healthy dumpling with home made dough with out butter, but don’t know how to make my own dough Would you please help me.
Thanks Kate,
Rosemarie Sandvik xx
Kate
Hi Rosemarie! So glad you enjoyed this salad. I’m sorry, I don’t have any experience with dumplings. I bet you could substitute coconut oil for the butter (I’ve done that successfully with scones). You might try googling “vegan dumplings” or something along those lines. Good luck!
Leah
Insert all of the googly heart-eyed emojis here.
This salad looks SO GOOD. Just what I need to detox from all of those Easter treats :) Thanks Kate!
Amy @ Accidental Happy Baker
I’m sorry, please forgive me, but everything about my day has turned into a song thus far. And this post is making me sing, “You’re so vain, you probably thing this post is about you. Don’t you? Don’t you?” Because just the other day I was like, I’ve never had raw beets. And you were like, “Do it. Eat the raw beets, they’re yummy.” And then you back that up, with this post about this fabulous looking raw beet salad. So, yeah, beets are on my grocery list now.
Kate
Haha! Hope you enjoyed those raw beets, Amy!
Cassie
I love all these foods!
sue|theviewfromgreatisland
I’ve wanted a spiralizer for a while now, but figured the craze would probably be over by the time I got around to getting one. It’s good to know you can make this beautiful salad without the contraption!
Khulood
Awesome,thank’s a lot
Sami
The colour of the beets alone is enough to win me over on this one (:
S Lauren | Modern Granola
This looks delicious! I love what beets do for color and flavor. I look forward to making this!
Eileen
Yay, salad! I love this kind of veggie-filled lunch in spring especially. All the veg, all the time!
Meg Bollenback
Days like what you described are the kind that you just have to accept happen every now and then and spend a lot more time in Child’s Pose than normal…not a bad thing when you think about it!
Looks b-e-a-utiful. Thanks for sharing and for the note about Ali’s new book.
Amy @ Thoroughly Nourished Life
Impeccable timing Kate! I am in need of both a new beetroot recipe (to save the bunch of beets awaiting their destiny in my fridge) and some reset food after a rather indulgent birthday week (month).
I love everything in this bowl, and I can’t wait to whip it up for dinner tomorrow night, and even better, have leftovers for lunch the next day.
Lettuce Turnip the Beet (sorry, I had to).
Anna
this looks so simple yet so deliciouuus!!
Peggy Hauser
Sooo, the beets are raw? Salad looks yummy and I am always looking for ways to use the beets from my CSA.
ashley - baker by nature
Lasagna for breakfast, falling over in yoga, staying up too late (again…) – are we the same person?! I digress.
This salad looks like the perfect remedy for any amount of crazy the day throws at you. As always, gorgeous, Kate <3
Charlotte
Hi Kate,
A hack for those of us low-budget (I prefer the term low-gadget) cooks: Instead of using a spiralizer or a julienne peeler, I just did the beets and carrots on a good box grater – worked “grate”!
Kate
Charlotte, you are so smart! I added your suggestion to my recipe. Thank you for sharing your tips!
Chelsea @healthiecook
Wow! All those colours in there = STUNNING. I want a bite.. Like, right now? XD
Tessa | Salted Plains
This is gorgeous, Kathryne! Can’t wait to try this one.
Brian @ A Thought For Food
That dressing has all sorts of wonderfulness in it. This is totally the kind of weeknight salad I like to make for dinner at least once a week. Loaded with all kinds of deliciousness. Hearty, yet healthy.
Gaby
This salad is gorgeous! I need to make this salad very soon, it;s calling my name for sure!
Happy Hazel
Love the colors!! So springy and summery <3 My eyes are happy. :) Must be so delicious too!!!
Deborah @ The Harvest Kitchen
Beautiful salad….love the combo of ingredients!
Brittany
Girl, your salads always look soooo good. I wanna come over for lunch.
chrysta@noshed
wow!! beautiful colors! This would make such a great party salad! Yum!!
Drumles Den Haag
This looks and must taste absolutely awesome! Thank you for this inspiring recipe. I’m definitely going to make it!! :)
Phoebe @Feed Me Phoebe
Love that this colorful salad uses mostly raw ingredients – easy on the eyes and the stomach :)
Christina @ The Beautiful Balance
Everything about this is beautiful and I love that you made it your own!
Joanne
Eating a salad this pretty HAS to make your day better, no matter what has transpired! It’s pretty much a proven fact.
Kari
So many antioxidants packed into one salad!
Alexa [fooduzzi.com]
What a beautiful salad! It looks like the perfect way to embrace spring :)
Emily L
Made this tonight and it was delicious! I’m normally not a huge fan of beets but the tangy dressing worked really well and masked the usual “earthiness” of the beets (even the beet-hating bf couldn’t resist a couple bites ;p). Topped it with a fried runny egg and it was a great post-workout dinner :)
Kate
Thanks, Emily! So glad you enjoyed this one.
Lauren
The colors in this are absolutely stunning! I need to make this ASAP.
Raju Ahmed @ quick easy healthy recipes
This look delicious. I love colourfull salad. I will look step forward to do it as well. I think it will be very fun.
Marie @ The Frog Blog
Beautiful! I keep thinking how beautiful veggies are. And I bet it tastes even better than it looks.
Thalia @ butter and brioche
You can tell how delicious and healthy this raw beet salad is just by looking at the images. I definitely wish I had a bowlful of it right now (& it takes a very special salad to make me say that)!
Allyson
beets really do have a way of making anything beautiful!
Sjd
I love this salad. So glad it is spring so I can make it a lot!
Rebecca
Loved this salad – made it for dinner tonight. I roasted a chioggia beet and chopped it up, and added some green onions. Absolutely yummy recipe..thank you!
Kate
Thank you, Rebecca! Glad to hear it!
Donna
I made this tonight and am munching it right now. It is so delicious! I never knew you could eat raw beets until I had them julienned in a salad at a restaurant recently. Theirs was excellent, but this is even better!
Kate
Hooray! Thanks, Donna!
Julie
Perfect salad! Love this recipe!
Kate
Yay! Thanks, Julie!
Kat
Hi Kate, I’m extremely picky when it comes to salads and wanted to tell you that this one was great! Unique combination of different ingridients and textures. I didn’t think I would like raw beet (didn’t realize I’m not cooking the beet until I made half of the salad) and I loved it! I made it yesterday and will make again today. This is the first recipe I made from your blog and I’m looking forward to discovering others. Thank you!
Kate
Hooray! Thanks for letting me know, Kat! I’m glad this salad hit the mark and hope you love my other recipes, too!
Betsi
Kate, Found you and this recipe when I go
Hi Kate, Found you and this recipe when I googled for a beet salad. This was exactly what I was looking for. I just bought the Spiralizer and was anxious to use it. Also have her cookbook. I compared your variations to hers and love what you did. I too enjoy adding my own twist to recipes. Made the salad to take to a dinner party last night. Added a little feta but otherwise made as you suggested. I thought it was delicious and so pretty. Will be eating the leftovers for lunch this week. Bet it gets even better as the beats soak up the tangy dressing. Can’t wait to see what else you have on your site. I’m excited. Thanks so much.
Kate
Thank you, Betsi! So glad you enjoyed this one, including my substitutions. I just can’t help myself… bet it was great with feta!
Betsi
Forgot to rate it.
Athena
Yay, salad! I love this kind of veggie-filled lunch in spring especially. All the veg, all the time!
Kate
Thanks, Athena!
Louisa
This looks delicious, thank you! Would like to make ahead have for lunches this week. I will do as suggested and mix the greens in on each day (and dressing then too). Any idea how long it will keep for?
Kate
Thanks, Louisa! I’m not quite sure how long it will keep that way. Maybe three, tops four days? Be sure to add the avocado just before serving, too.
sasha novikov
I just made this last night for diner en blanc in san diego. I was nervous because I’ve never done raw beets, but it turned out great. Hit with my date too. Beautiful colors on a plate. thanks for the recipe!
Kate
Thank you, Sasha! Glad you enjoyed it!
Erica
I have made this several times and it is amazing! Thank you for the great recipe!!
Kate
Hooray! Thank you for your comments, Erica!
Molly
Made this salad last night for a dinner party- it was the HIT. Everyone loved it! The colors were so beautiful. I ended up having to double the recipe but it was very easy to do so- even the vinaigrette was amazing. I’m going to make a jar and use it on other salads as well.
Thank you!!!
Kate
Glad to hear it went over well, Molly! Yes!
Alice
I made this salad yesterday and brought leftovers for lunch. It tasted so good!!!! It was the perfect lunch. I roasted whole almonds and then chopped them up to add into the salad and used frozen english peas instead of edamame since I had them on hand. I also added some fresh parsley to the dressing because I’m not the biggest fan of cilantro. I’m planning on making another batch to pack for my lunches again. Thanks for another great recipe!
Kate
Your version sounds awesome, Alice! Thank you for taking the time to comment!
Mel S.
This salad was amazing. I tried it out to see if it would work for our monthly veggie supper club, and my hubby and are sadly looking at the empty bowl that we just polished off in minutes wishing we had more. I’m so excited to share it with our club tomorrow. hopefully other people will enjoy it too as long as hubby and I aren’t in the potluck line first!
Kate
Thank you, Mel! I hope it was a hit at your potluck!
Michael A. Douglas
Yay, salad! I love this kind of veggie-filled lunch in spring especially. All the veg, all the time!
Kate
Thanks, Michael!
Debbie
This salad is delicious. All the different flavours and colours. I have enough left for 2 more meals……..yay!
Going to try the Southwestern Kale Power Salad next!
Kate
Thank you, Debbie! Hope you love the kale salad, too!
Jessie
Just made this salad for my mom and me – we absolutely loved it! The toasted pumpkin seeds add so much flavor! I didn’t have edamame in the house so I substituted it with chickpeas. Yum yum.
Mary Beth
Just made and ate this delicious salad. Perfect combination of flavors. My husband loved it too. We agreed that it will be included in our salad rotation. Thanks for sharing!
Kate
Glad to hear it! Thank you, Mary Beth!
Journeyfoot Jayme
Nom, nom, nom! Eating this write now. So tasty and delish! Glad to find your blog, and excited to make more of your recipes (especially the desserts)! :)
Kate
Thank you for letting me know, Jayme! So glad you enjoyed the salad and hope you enjoy those desserts even more!
Maggie
I made two of your recipes for a small dinner party at my home tonight, the ‘Chana Masala’ and the salad above. They were both incredible in their deliciousness. I added cauliflower and green peas to the masala just for a few extras but everyone commented on the amazing flavours and freshness. thank you for creating recipes that fit the bill for nutrition and taste!
Yolla
I made this salad yesterday. My friends and I loved it so much. One of my friends told me that she sent you an e-mail to tell you that it was delicious.
Julie Constantinou
Great recipe! I searched for ‘raw beet salad’ and yours came up. Will make it tomorrow for lunch :)
Anndee Gross
Hey Kate!
I have been trying your recipes and I am loving them.
All I have right now are pickled beets, so you think that will work fine?
Jacqueline
THE best salad ever! My husband and I absolutely love it! I’m sharing with my family and friends!
Heather
This could be THE best salad I have ever made. I have a vegan friend who I am always trying to find interesting recipes for and she also loved it. I made it exactly as per your recipe apart from adding a mixture of toasted almond flakes and pumpkins seeds.
Amy
I never thought to put raw, grated beets in a salad, but it was delicious! A huge hit, full of healthy foods.
Victoria Suzuki
I love this salad! It’s so versatile! I subbed the spinach for cabbage once, another time farro for the quinoa or no avocado because it wasn’t ripe yet….all delicious! I had to share your recipe on my blog. I hope that is okay. I gave you lots of credit in the post with a direct link to your site.
Can’t wait to try your other recipes!
Lauren
Starting a spring detox and this looks wonderful! Do you have any suggestions To substitute for edamame, for those of us who can’t do soy? So excited to find your blog.
Danie
I was going to try chick peas instead next time. Not a huge fan of edamame!
Mayte
Just made this for dinner and LOVED it. I already had some steamed beets in the fridge so i diced those and subbed some baby kake for spinach. Wow! Great flavors in the dressing. Nice level of complexity.
Danie
My hubby was apprehensive to try this salad because the whole thing went red from the beets. He did try it, and loved it! YUM!
Michelle
Just devoured this for dinner…loved it! Followed th recipe pretty closely except that I used roasted beets (I already had them in the fridge), and I added a couple of sliced green onions and a sprinkle of feta. Thanks for the great recipe. It’s going in the keeper file.
Sam
Such a great salad! The vinaigrette was delicious and I now no longer dislike beetroot :). Will definitely be making this again, thanks for the amazing recipe.
Autumn
Made this last night for dinner and OMG YUM!!! Tagged you on instagram as well ;) … I used golden beets since my store was out of red and used arugula instead of spinach. Oh and I used my cheese grater which was perfect. I also toasted the sliced almonds and you’re so right, the extra flavor it added from toasting was totally worth it! I usually skip that step but I won’t be anymore! Every bite I was like mmmmm and didn’t want it to end. Excited for my leftovers for lunch today!!!
Maggie
Perfect salad for what I had on hand! The dressing is amazing I always love trying new flavors. Only thing I cooked the veggies in a pan with a little olive oil, garlic to crisp up the kale and pull more flavor from the beets & carrots. Thanks for Sharing Kate =)
Danyel
This was a great salad! Interesting flavor combinations. Came together pretty quickly after a long day at work. Would definitely make this again :-)
Jennifer W
Awesome salad…it took a bit to make (about 45 min for me…I’m slow I guess!)…but a really flavorful, hearty salad. I had never had a raw beet, delish!
Aina
Super nice salad, so original, colorful and nutricional! It would become a must on my weekly lunch menu :)
Gabrielle
Just had this for dinner and wow! So delicious! I’m excited for leftovers tomorrow. For those wondering about modifications, I used 2 beets and a carrot because I love beets and wanted to stretch the recipe a bit, and sunflower seeds since that’s what I had on hand. Thanks Kate!
Gabrielle
Oh and I used chickpeas instead of edamame, because I didn’t have that on hand either.
Halley
This salad is delicious and so easy to make! I chopped my carrot and beet and it was perfect. Will definitely be making again!
Donna Pownall
Hi Kate- Most awesome salad– made this for Fathers day BBQ-
Do you have the nutritional value posted somewhere?
Is is something you can provide?
Thanks
Kate
Hi Donna, I’m sorry, I don’t offer nutrition details since they vary so much in home cooking. Your best bet would be to run this recipe through a nutrition calculator like myfitnesspal.com, so you can adjust any ingredient changes and serving sizes.
Rachel
Loved I! Once you have the ingredients it’s pretty easy to make too.
Nasrin
WOW! This looks delicious!
It’s also colorful!
Can’t wait to make it, pretty sure my mother will love it, thanks Kate!
Tera
This was wonderful! Used both fresh mint and cilantro in dressing–so glad I did, the mint gives it such a nice summery flavour.
Janet Hadley
what is the nutritional value for this recipe? Calories and carbs, fat, sodium, potassium, cholestrol?
Karen
Made this salad 3 times in the last 2 weeks because it is so good! I use the beets greens and some kale. Used peas in place of edamame. 5+ stars!
MB
Definitely assemble the salad the day you serve it. The beets will bleed everything to red if you mix it too rarly. But it is a tasty sslaf
Kate
Thanks, MB!
Ann Houston
I have already sent these October recipes to my vegan and gluten free friends. Mmm! Can’t wait to try this colorful salad with so many of my favorite ingredients!!
Kate
Hi Ann! Thank you for sharing! Hope you’re well. :)
Robin janssen
I made the colorful beet salad tonight and my husband and I absolutely loved it! My new favorite!!!! Thank you!
Robin Janssen
Solana beach,ca
Kate
Thank you, Robin! I’m so glad you both enjoyed it!
Sarah
I found this while looking for a beet recipe and made it… So good! Loved the contrast in textures, and the flavor was great. I added some feta and the whole thing was just delicious. Thanks!
Sarah
Oooh and I’m happy to report that it’s delicious as leftovers for lunch the next day, too!
Kate
Thank you, Sarah! So glad you loved this one.
Lise Niddrie
This was the most amazing salad. Such a good balance with proteins and veggies and dairy free to boot. We loved the layers of flavours!
Thankyou so much :)
Kate
Thank you, Lise! :)
Rachel H
I really love this salad. I appreciate that it so many complimentary flavors from the different ingredients but isn’t difficult to make. I’ve made it two weeks in a row :)
Sarah
This salad is delicious and filling. All too often I come across a recipe online that looks good and tastes good but leaves me feeling hungry shortly after. Not this time! I made it with toasted pepitas and I’ve gotta say they were my favourite part.
Kate
Thanks, Sarah! You might like my latest recipe on the home page, too. Pepitas, quinoa, spinach and chickpeas. :)
Theresa "Sam" Houghton
Stunning! I shall be making this the next time I have beets and edamame around. Sounds like the beet greens would make a good addition to the leafy components! <3
Christine McNeil
Made this salad today and it is wonderful!! Thank you Kate, just love your blog, pictures and oh wow the recipes!!!
janet
Do you have a recommendation on what spiralizer works best for veggies noodles?
Miriam
This salad looks delicious. I usually make one with Romaine lettuce and bulgur, but I will have to try yours with quinoa and spinach.
Kate
Let me know how it turns out!
Lesley
This salad just popped up on my Pinterest as salads I might like.
I found this salad a while back and I dont just like this salad, I love this salad. It’s one of my 5 go to lunches. (I only eat 5 things for lunch, menu only changes with the seasons, prevents decision fatigue lol) I added Ancho chili pepper to the dressing omitted the cilantro from the dressing instead adding a small bunch to the salad directly. Thank-you for this recipe.
Kate
Yes! The beauty of Pinterest (I feel like it knows me). So happy you could adjust it to your tastes, Lesley!
Christie
I made this last night and it passed the test of my husband, 7yo, and 10yo! None of them were beet fans, but liked the vinaigrette of this recipe and enjoyed the salad. We did not include the quinoa, but made it as is otherwise.
Kate
Great! That’s an excellent litmus test ;) So happy the whole family liked it.