If you’re looking for a vibrant, nutritious, and downright delicious salad that will brighten up any meal, this Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe is an absolute must-try. It captures the perfect harmony of earthy beets, sweet carrots, and fresh spinach paired with protein-rich quinoa and edamame. Every bite bursts with flavor and texture, making it not just a salad but a celebration of wholesome ingredients. Plus, the zesty dressing brings all those colors and tastes together into a remarkably fresh dish that’s perfect for lunch, dinner, or even a satisfying snack.
Ingredients You’ll Need
This recipe uses a handful of simple, thoughtfully chosen ingredients, each playing a crucial role in creating a melody of flavors and textures. From the nutty quinoa to the creamy avocado, every component brings something special to the table, ensuring the salad isn’t just healthy but also irresistibly tasty.
- ½ cup uncooked quinoa: This super grain adds protein and a lovely slightly chewy texture that holds the salad together.
- 1 cup frozen shelled edamame: These little green gems boost protein content and offer a tender bite.
- 1 medium raw beet: Earthy and sweet, beets provide that stunning red-purple color and a rich taste.
- 1 medium carrot: Adds crunch and a natural sweetness, balancing the earthiness of the beet.
- 2 cups baby spinach or arugula: Fresh greens bring a peppery, vibrant base that lightens the dish.
- 1 ripe avocado: Creamy texture and healthy fats, making the salad more satisfying.
- 3 tablespoons apple cider vinegar: Provides a tangy brightness that elevates the flavors.
- 2 tablespoons lime juice: Fresh citrus note to brighten the dressing.
- 2 tablespoons olive oil: Smooth and fruity oil that binds the dressing.
- ½ to 1 teaspoon Dijon mustard: Adds a subtle sharpness and emulsifies the dressing beautifully.
- ¼ teaspoon fine salt: Enhances all the flavors without overpowering.
- Freshly ground black pepper, to taste: Adds a gentle kick and depth.
- 2 tablespoons honey, maple syrup, or agave nectar: A touch of sweetness to balance the acidity.
- 2 tablespoons slivered almonds or pepitas (green pumpkin seeds): Toasted to add crunch and a nutty aroma.
- 2 tablespoons fresh parsley, finely chopped: For a burst of herbal freshness that finishes the salad perfectly.
How to Make Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa thoroughly under cold water to remove any bitterness. Then, bring 1 cup of water to a boil in a pot, add the quinoa, cover it, and let it simmer gently for 15 minutes. Once cooked, turn off the heat and let it rest covered for another 5 minutes to fluff up and absorb all the moisture.
Step 2: Prepare the Edamame
While the quinoa is cooking, bring a pot of water to boil and add your frozen shelled edamame. Cook them for about 5 minutes until warmed through—their vibrant color and mild flavor will add both beauty and protein to your salad.
Step 3: Toast the Nuts or Seeds
In a dry skillet over medium heat, toast your choice of slivered almonds or pepitas until they’re fragrant and just starting to turn golden. This step brings out their nuttiness and adds an unexpected crunch to the salad.
Step 4: Chop the Vegetables
Peel the beet carefully and chop it into bite-sized pieces. Do the same with your carrot, aiming for similar sizes to keep the texture balanced. These bright, fresh veggies are the heart of the Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe, giving it that iconic color and natural sweetness.
Step 5: Whisk the Dressing
In a small bowl, combine the apple cider vinegar, fresh lime juice, olive oil, Dijon mustard, salt, pepper, and your preferred sweetener—whether honey, maple syrup, or agave. Whisk the ingredients together until the dressing is smooth and emulsified. This dressing provides the perfect zing and ties all the flavors in the salad together lovingly.
Step 6: Toss Everything Together
In a large bowl, combine the cooked quinoa, warm edamame, chopped beets and carrots, fresh spinach or arugula, and creamy avocado chunks. Drizzle the dressing over the top and gently toss the salad to coat everything evenly without mashing the avocado. Finish with the toasted nuts or seeds and sprinkle the fresh parsley for a delightful herbal hint.
How to Serve Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe
Garnishes
A generous handful of toasted nuts or seeds always adds a satisfying crunch, while fresh parsley scattered on top brings a bright, fresh aroma that wakes up your senses. You might even add a few crumbles of feta or goat cheese if you’re feeling indulgent.
Side Dishes
This salad shines beautifully on its own as a light lunch or a side, but it pairs wonderfully with grilled chicken, seared fish, or even a warm bowl of soup. The savory proteins complement the fresh veggies and heartfelt dressing perfectly.
Creative Ways to Present
Try serving this salad layered in a clear glass jar for a picnic or packed lunch, showcasing the colorful ingredients in all their glory. Another fun idea is to use hollowed-out avocado halves or beet cups to serve individual portions—making every bite a little celebration.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to two days. To maintain freshness, it’s best to keep the dressing separate and toss just before serving to avoid soggy greens and avocado.
Freezing
Due to the fresh greens and avocado, freezing this salad is not recommended as it will alter the texture and freshness considerably. For best results, prepare fresh or store refrigerated for a short time.
Reheating
This salad is best enjoyed cold or at room temperature. If you want to reheat any leftovers, warm only the quinoa and edamame gently, then mix with the fresh vegetables and dressing afterward to preserve the salad’s vibrant colors and textures.
FAQs
Can I substitute quinoa with another grain?
Absolutely! While quinoa offers a unique texture and protein boost, you can substitute it with couscous, bulgur, or even brown rice based on your preference or what’s on hand.
Is there a way to make this salad vegan?
Yes, this recipe is naturally vegan as it is! Just be sure to use maple syrup or agave nectar instead of honey if you prefer to keep it strictly plant-based.
How long can I store this salad before it goes bad?
For peak flavor and texture, enjoy your salad within two days of preparation. Beyond that, the avocado and greens may start to lose their freshness.
Can I replace edamame with another protein?
Yes, you can swap edamame for chickpeas, black beans, or even some diced grilled chicken if you want to add more variety or tailor it to your taste.
What dressing variations work well with this salad?
Feel free to experiment with balsamic vinegar instead of apple cider vinegar for a hint of sweetness or add a touch of cumin or smoked paprika for a warm, earthy twist.
Final Thoughts
This Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe is everything you want in a bright, lively salad — nutritious, flavorful, and visually stunning. It’s an easy way to enjoy a variety of fresh ingredients in one bowl with flavors that dance on your palate. I encourage you to give it a try, whether for a quick weekday lunch or a beautiful addition to your next dinner spread. Once you do, it might just become one of your favorite go-to recipes too!
Print
Colorful Beet Salad with Carrot, Quinoa & Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Description
This colorful beet salad with carrot, quinoa, and spinach is a vibrant and nutritious dish perfect for a light lunch or side. It combines earthy beets and carrots with protein-rich quinoa and edamame, fresh spinach, and creamy avocado, all tossed in a tangy, slightly sweet dressing made from apple cider vinegar, lime juice, and honey or maple syrup. Toasted slivered almonds or pepitas add a delightful crunch, while fresh parsley brightens the flavors. This salad is wholesome, filling, gluten-free, and perfect for anyone seeking a healthy, plant-based meal.
Ingredients
Salad Ingredients
- ½ cup uncooked quinoa
- 1 cup frozen shelled edamame
- 1 medium raw beet
- 1 medium carrot
- 2 cups baby spinach or arugula
- 1 ripe avocado
- 2 tablespoons slivered almonds or pepitas (green pumpkin seeds)
- 2 tablespoons fresh parsley, finely chopped
Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- ½ to 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
- 2 tablespoons honey or maple syrup or agave nectar
Instructions
- Cook Quinoa: Rinse quinoa under cold water in a fine mesh colander to remove any bitterness. Transfer to a pot with 1 cup of water, bring to a boil, then cover and reduce heat to simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for an additional 5 minutes to fluff.
- Cook Edamame: In a separate pot, boil water and cook the frozen shelled edamame for about 5 minutes until heated through. Drain and set aside to cool slightly.
- Toast Nuts or Seeds: Heat a skillet over medium heat and toast the slivered almonds or pepitas for a few minutes, stirring frequently, until they become fragrant and slightly golden. Remove from heat and set aside.
- Prepare Vegetables: Peel the beet and carrot, then chop both into small, bite-sized pieces for easier eating and mixing.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar, lime juice, olive oil, Dijon mustard, salt, freshly ground black pepper, and your choice of honey, maple syrup, or agave nectar until the dressing is smooth and emulsified.
- Assemble Salad: In a large bowl, combine the cooked quinoa, edamame, chopped beet and carrot, baby spinach or arugula, and diced ripe avocado. Drizzle the dressing over the salad and toss gently to evenly coat all ingredients.
- Finish and Serve: Sprinkle the toasted almonds or pepitas and chopped fresh parsley over the salad for added texture and flavor. Serve immediately or chill briefly to meld flavors.
Notes
- You can substitute baby spinach with arugula for a peppery flavor.
- Use any preferred mild sweetener such as honey, maple syrup, or agave nectar in the dressing.
- To save time, quinoa can be cooked in advance and refrigerated.
- For added protein, grilled chicken or tofu can be mixed into the salad.
- Make sure to toast the nuts or seeds carefully to avoid burning, which can cause bitterness.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but avocado may brown over time.
