Colorful Beet Salad with Carrot, Quinoa & Spinach
Reset with this healthy superfood salad featuring raw beets, carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious!
Updated by Kathryne Taylor on August 1, 2024
447Comments
Jump to recipe
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I used golden beets from the farmers market. My husband topped his with feta, but I enjoyed the salad as is. A keeper.
That’s great, Michele!
Colourful beet salad with carrot, quinoa, and spinach.
What a sensational salad, I enjoyed every mouthful it was so tasty and zingy.
A feast for the eyes and tummy!
It ranks up there as my favourite now!
So glad I tried it.
Thank you
I’m so glad you loved it, Nicky! I appreciate your review.
My husband and I are always looking for new salads to try and this was definitely a step up from our normal, boring beet salads that we usually make. It was very quick and simple, which is always a plus. I opted to just use a raspberry vinaigrette instead of making my own, but it was still great. Also, I had never eaten beets raw before, I think I prefer them steamed, so I’ll probably do that next time. Thanks for sharing this recipe!
You’re welcome, Kelli! I appreciate you taking the time to review.
This is a delicious recipe! The sweet, mint dressing and quinoa make this such a light and refreshing meal! So colorful and delightful! I used heirloom lima beans from my garden in place of the edamame. Mmm!
I’m glad you loved it, Brenda!
Do you cook the Beets…and how…or are they raw and grated? Thx
Hi Diane, these are raw for this salad. I hope you enjoy it!
Thanks for the recipe! I added tofu for extra protein.
Amazing, have made 3 times now and just love it. Thanks so much!!!
I used mint in the dressing, did a mixture of pecans and pine nuts because I didn’t have enough of either.
It was DELICIOUS and refreshing!
What a lovely fresh salad! I added some yellow capsicum, used mint in the dressing, and added parsley, lettuce with rocket to the salad. I didn’t add avocado (someone ate it!). Definitely a salad to be made again. Thank you.
You’re welcome, Jennie! I appreciate your review.
I made this as directed but held out the spinach and avocado. This morning I slightly warmed a scoop of salad, stirred in some chopped spinach and topped it with sliced avocado and a fried egg. So yummy!!!
I’m glad you loved it, Yvonne!
Delicious! so glad I doubled the recipe. Kept the dressing and quinoa separated for leftovers. Thank you!
I’m so glad you tried it, Al!
I made this but used potatoes instead of quinoa! It was so refreshing and light. Beets are the one food item I’m trying to use more.
I’m glad you were able to make it to work for you, Nathan! I appreciate your comment and review.
Another amazing recipe! Thanks for this one! Its easy, delicious and beautiful!
Delish! Forgot salads can be so tasty :)
This was so delicious, full of flavor and it looked so colorful on the table.
Thank you, Elizabeth! I’m glad you enjoyed it.
This doesnt need ANOTHER rave review, but I just cant help myself! This salad is worth the hype! Made it as a quick easy dinner and put it in a wrap with hummus!
Cant wait to make it again!
So great to hear, Maclean! I appreciate your review.
I absolutely love this recipe and have made it countless times. It has become one of my go-to recipes over the years. Sometimes I make it exactly as written, sometimes I tweak little things, but it always comes out beautifully. It tastes fresh, nutritious, and nourishing; it has a variety of textures and flavor categories; and it is visually stunning. An ingenious recipe that I love making. All your recipes are amazing, but this one is a particular gem. Thank you!
Easy tasty recipe – the dressing really pulls it together! Doubled the dressing, used brown rice instead of quinoa. Thank you!
You’re welcome, Hazel! I’m glad you loved it.
This was amazing – really fresh and light but still satisfying. We had it with a roasted tomato and onion salad and some goats cheese. Absolutely loved it – would agree with other comments and next time I will double the dressing. Definitely be making this again.
I’m glad you loved it, Charlie!
This was a great salad. I wasn’t too sure about the dressing with the mint in it but it was fantastic.
Great to hear, Joan!
I made this salad last night and it was fantastic!! We ate leftovers tonight! I did change it up a bit. 2 beets and 2 carrots. I used fresh kale from the garden (massaged first) in place of spinach. I used Pepitas because I didn’t have any almonds. I also used fresh honey instead of maple syrup. This is definitely a keeper!! Thank you.
You’re welcome, Jeri! Thank you for your review.
Delicious thanks..
Making this salad for the 3rd time since happening on the recipe a month ago. It is sooooo fresh and delicious. Will leave out the edamame, quinoa and avocado this time to make it lighter as it is meant as a side with a Chinese and cheese fondue. But it is perfect as is for a meal! Makes you forget that it’s healthy for you ;-)
Love this!!!
Sooo tasty!
Made this for some friends and they asked for the recipe straight away. So great to find a recipe with raw beets too
Great to hear, Kathryn! Thank you for your review.
Hi Kate – just wanted to confirm… the beet and carrots are raw- not cooked?
Thanks – love ALL your recipes
C
Another luscious recipe, Kate! Thank you!
I find that the effortless way to toast nuts is on a plate in the microwave.Not ideal for huge quantities, but for 1 cup or less, just spread them out on a plate, and microwave for 1 minute at a time, stirring in between. Two or 3 minutes should be plenty, depending on your microwave. No pan to wash!
Also would recommend tossing the nuts in 1/6 of a teaspoon of the oil from the recipe before microwave toasting, so that the outside toasts more rapidly than the inside of each nut.
Kate, thanks so much for developing such delicious recipes!
Yum. So good! Looks great and tastes great.
Do I add raw beetroot or is it meant to be cooked
It is not meant to be cooked. I hope you try it!
For those not doing oil and vinegar, how did you adjust the dressing?
Made this salad on a really hot summer day. Put into chilled deep dish bowls to make extra cold. Used Walnuts as well as sunflower seeds. Absolutely loved the dressing. I have emailed this to both of adult daughters and have printed the recipe off. Will be making this again for supper tomorrow. Love, Love this recipe!