Colourful Beet Salad

15 45 369
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 4
Colourful Beet Salad
Health Highlights


1/2 cup Quinoa, uncooked
1 cup Frozen edamame (soybeans) (organic)
1/3 cup Slivered almonds (or pepitas)
1 beet(s) Beets, raw (medium - peeled)
1 large Carrots (peeled - or 1 additional beet)
2 cup Baby spinach (roughly chopped - or arugula)
1 avocado(s) Avocado (cubed)
3 tbsp Apple cider vinegar (vinaigrette)
2 tbsp Lime juice (fresh) (vinaigrette)
2 tbsp Extra virgin olive oil (vinaigrette)
1 tbsp Mint, fresh (vinaigrette - chopped - or cilantro)
2 tbsp Honey (vinaigrette - can use maple syrup or agave nectar)
1/2 tsp Dijon mustard (vinaigrette - to taste)
1 dash Salt (vinaigrette)
1 dash Black pepper (vinaigrette - to taste)


1. 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.

2. 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.

3. 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.

4. 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.

5. To prepare the vinaigrette:

  • Whisk together all of the ingredients until emulsified.

6. 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.

7. 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.


MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.

MAKE IT NUT FREE: Opt for pepitas instead of almonds.

Nutrition Facts

Per Portion

Calories 369
Calories from fat 196
Calories from saturated fat 22.8
Total Fat 21.8 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 13.1 g
Cholesterol 0
Sodium 210 mg
Potassium 814 mg
Total Carbohydrate 38 g
Dietary Fiber 8.7 g
Sugars 13.9 g
Protein 9.9 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.6
Vegetables 2.0

Energy sources