Vibrant and nutritious, this salad combines crunchy veggies, protein-packed quinoa, and creamy avocado, all tossed in a zesty homemade vinaigrette. The combination of beets and carrots adds a pop of colour and natural sweetness, making each bite both delicious and visually appealing. Prepare it in advance, and you’ll have a satisfying and healthful meal ready to go for several days!
Colourful Beet Salad with Carrot, Quinoa & Spinach
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 Tbsp apple cider vinegar
2 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp chopped fresh mint or cilantro
2 Tbsp honey or maple syrup or agave nectar
½ to 1 tsp Dijon mustard, to taste
¼ tsp salt
Freshly ground black pepper, to taste
Cook quinoa in 1 cup of water. Remove the quinoa from heat & let rest, still covered, for 5 mins. Uncover the pot, drain off any excess water & fluff the quinoa with a fork. Set it aside to cool. Bring a pot of water to boil, then add the frozen edamame & cook about 5 mins until beans are warmed through, drain, set aside. In a skillet over medium heat, toast the almonds or pepitas until golden on the edges, about 5 mins. Transfer to bowl to cool. Chop, grate, julienne or spiralize beets and carrots. Whisk together all of the ingredients of vinaigrette until emulsified.
In a large serving bowl, combine almonds/pepitas, edamame, beets, carrot, roughly chopped spinach/arugula, cubed avocado & quinoa. Drizzle dressing over the mixture & gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt & pepper.