Colorful Beet Salad with Carrot, Quinoa & Spinach

Reset with this nutritious beet salad recipe that includes quinoa, avocado, spinach, edamame, carrot, and other superfoods. As tasty and wholesome as its vivid colors would suggest, this salad is.

This beet salad is delicious, tender, and crisp. The simple dressing of apple cider, lime, and herbs ties everything together.

I had a bad day yesterday. The previous night, I stayed up too late (would I ever learn?). I skipped a few crucial items off my grocery list, had lasagna for breakfast, and tripped during yoga. several times. Perhaps the day had been ordinary after all.

With the help of store-bought components and some changes based on what I had at home, I was able to put together this incredibly vibrant beet salad.

It’s a meal-in-a-bowl adaptation of my straightforward beet and arugula salad, which enabled me to achieve some much-needed equilibrium throughout my wholly uncouth day. The dish is from my friend Ali Maffucci’s brand-new cookbook, Inspiralized.

Tips for Beet Salad

Instead of using cilantro, the original recipe asked for two beets, one carrot, and chopped mint. I tweaked the dressing a little and roasted the nuts (it’s tedious but adds so much flavor!). I adore the final result!

Since I don’t own a spiralizer, which is a device used to transform veggies into noodles, I chose a recipe that didn’t necessary need for one (however, if you purchase the book, you’ll also need a spiralizer). I got by using my julienne peeler and mandoline. (There are affiliate links in this post.)

Having said that, if you lack any of those items, don’t be concerned! A chef’s knife that is well-honed can also be used to make this salad. (Or even better, Charlotte used her box grater to grate the carrot and beet!)

ALso read: Fresh Mango Salsa



  • 12 cup washed, uncooked quinoa
  • 1 cup organic frozen edamame
  • 13 cup pepitas or slivered almonds (green pumpkin seeds)
  • 1 medium beet, uncooked and peeled
  • 1 medium-sized carrot, peeled (or 1 more medium beet).
  • 2 cups packed, roughly chopped baby spinach or arugula
  • Cubed avocado, one


  • apple cider vinegar, 3 teaspoons
  • lime juice, 2 tablespoons
  • Olive oil, two tablespoons1 tablespoon finely minced fresh cilantro or mint
  • 2 tablespoons of agave nectar, honey, or maple syrup
  • Dijon mustard, 1/2 to 1 teaspoon, to taste
  • 4 grains of salt
  • black pepper, freshly ground, to taste


  1. How to prepare quinoa: First, give the quinoa a quick rinse in a colander with fine mesh under running water. The rinsed quinoa and one cup of water should be combined in a medium pot. The mixture should be brought to a gentle b
  2. oil before being covered, simmering for 15 minutes, and being cooked. After taking the quinoa off the heat, give it five minutes to rest while it’s still covered. Remove the pot’s lid, drain any extra water, and use a fork to fluff the quinoa. Give it some time to cool.
  3. How to prepare edamame: Frozen edamame should be cooked for just 5 minutes, or until the beans are thoroughly heated, in a pot of boiling water. Drain, then set apart.
    Toasted pepitas or almonds: The almonds or pepitas hould be toasted for about 5 minutes, stirring often, until fragrant and beginning to turn golden around the edges. To cool, transfer to a sizable serving bowl.


  1. How to prepare the carrot and/or beet: To begin with, feel free to simply chop them with a sharp chef’s knife until they are as small as possible OR grate them using a box grater. Use blade C on your spiralizer to make them into ribbons, then use a sharp chef’s knife to cut the ribbons into bite-sized pieces. If you have a mandoline and julienne peeler, use the mandoline to julienne the beet and the peeler to julienne the carrot. Then, use a sharp chef’s knife to cut the ribbons into small pieces.
  2. Making the vinaigrette involves: All the ingredients should be combined and whisked until emulsified.
  3. To put the salad together: Toasted almonds/pepitas, cooked edamame, cooked carrot, roughly chopped spinach/arugula (see note above about leftovers), diced avocado, and cooked quinoa should all be combined in a large serving bowl.
  4. You may not need to use all of the dressing. Finally, sprinkle it over the mixture and gently toss to blend. If you really toss the salad, you’ll get a pink salad! Add extra salt (up to 1/4 teaspoon) and black pepper to taste. Serve.