BEET SALAD WITH CARROT, QUINOA & SPINACH RECIPE
Reset with this colorful and healthy beet salad that is tender, crisp, and irresistible! The light apple cider and herb dressing bring it all together.
Provided by Kylie Perez
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- 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 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, cubed avocado, and cooked quinoa.
- Finally, drizzle dressing over the mixture and gently toss to combine. Season to taste with salt and black pepper. Serve.
Nutrition Facts : Carbohydrate 159.33g, Fat 97.39g, Fiber 35.79g, Protein 59.05g, SaturatedFat 8.67g, ServingSize 4.00, Sodium 1,066.09mg, Sugar 0.00, UnsaturatedFat 57.75g
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- 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.
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