Beet Root Spinach Salad

I recently discovered a supermarket near me that sells fresh beet root! It is difficult to find canned beets in Nagoya and so I did not expect to find fresh beets! I almost did a happy dance in the produce section. Don’t worry I stopped myself before I could embarrass myself. 😉

The next step was to find some recipes to use them in. Beets have some good nutrients that I wouldn’t get from spinach or tomatoes. It’s good to mix up our vegetables to give our body a well rounded dose of vitamins and minerals!

Now as for the recipe, I found this recipe on Cookieandkate.com. I’m going to share the amazing recipe she came up with, because this deserves to be shared!

raw-beet-salad-recipe

Photo courtesy of cookieandkate.com

I have to admit it’s a bit of a pain to grate the beets, because your hands will become red. Just make sure to wash your hands right after you finish grating your beets and you should be fine. Oh, and don’t forget your elbow grease.

Colorful Beet Salad with Carrot, Quinoa & Spinach
(I switched quinoa for farro one time and it worked just as well! Also, I prefer mint over cilantro in this salad, but that’s just me.)
4.9 from 18reviews
Author: Cookie and Kate
Recipe type: Salad
Prep time:  30 mins
Cook time:  15 mins
Total time:  45 mins
Serves: 2 to 4 salads
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
  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.
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.
I can’t get enough of this salad! Try it out and let me know how it worked for you. I had to leave out the avocados last time, because it wasn’t ripe yet. It was still a very delicious salad. I subbed the spinach for cabbage once and that was wonderful as well! This salad is so versatile! Try it with various vegetables and see what you think.
Happy eating!
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