Colorful Beet Salad with Carrot, Quinoa & Spinach

Colorful Beet Salad with Carrot, Quinoa & Spinach

The magical power of beets? Not only do they taste amazing and are bursting with nutritional value, they add a vibrant burst of color to any dish. This spring salad will steal the show at any family get together or gathering.

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Ingredients

  • 1 tablespoon chopped fresh mint or cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • Vinaigrette
  • 3 tablespoons apple cider vinegar
  • 1 avocado, cubed
  • 2 cups packed baby spinach or arugula, roughly chopped
  • 1 medium-to-large carrot (or 1 additional medium beet), peeled
  • 1 medium raw beet, peeled
  • ? cup slivered almonds or pepitas (green pumpkin seeds)
  • 1 cup frozen organic edamame
  • ½ cup uncooked quinoa, rinsed
  • Salad
  • 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

Directions

Want to see the entire recipe? Click here Published April 16, 2015.

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