Colorful Beet Salad with Carrot, Quinoa & Spinach

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 2 cups Baby spinach or arugula, packed
  • 1 Beet, medium raw
  • 1 Carrot, medium-to-large
  • 1 cup Edamame, frozen organic
  • 1 tbsp Mint or cilantro, fresh

• Condiments

  • 1/2 tsp Dijon mustard
  • 2 tbsp Honey or maple syrup or agave nectar
  • 2 tbsp Lime juice

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Almonds or pepitas

Found on cookieandkate.com

Description

Ingredients

• 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
• 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

Directions

• 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 chefs 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 chefs 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 chefs 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. Youll 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.