Beet Quinoa Salad

Beets never get enough credit. If anything, they are sprinkled on top of a salad as an afterthought or blended into an occasional smoothie. Rarely are they the star of the show. But beets are nutrient powerhouses. They can help to keep blood pressure in check, improve athletic stamina, help fight inflammation, and improve digestion. That’s why I’m switching up the narrative on beets and providing them with the glory they deserve in this beet-centric Beet Quinoa Salad. It highlights tender and delicious golden beets with protein-packed quinoa and edamame. With the addition of fat from walnuts, this recipe makes for the perfect balanced meal!

Serves 4

Ingredients:

Salad

1 cup sliced golden beets (1 ea.)
1 cup cooked quinoa
1/2 cup edamame
4 cups baby spinach
1/2 cup roasted walnuts
1/2 cup raw red beets, julienne
1/2 cup carrots, julienne
1 bunch mint
1 bunch dill

Dressing

1/4 cup balsamic vinaigrette
1 T dijon mustard
1 T maple syrup
1/2 cup olive oil
1 garlic clove, minced
Juice of one small lemon
Salt and pepper to taste

Directions:

Start by cooking your golden beets in a medium pot with boiling water for 25-35 minutes until fork-tender. Then add you quinoa to 2 cups of water. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely. Cook on simmer for 10-20 minutes until the water is fully-absorbed.

Cook your shelled edamame based on the instructions on the bag.

Preheat your oven to 350 degrees and slightly roast your walnuts in the oven for 7-10 minutes.

While your walnuts are roasting, start cutting your vegetables. Get your raw red beets and carrots and julienne with a mandolin or peeler. Finely chop your mint and dill then set aside.

Add the balsamic, maple syrup, mustard, olive oil, garlic, lemon, and salt and pepper into a blender. Blend until full emulsified. Set aside.

Once all your items are cooked and chilled, you can start assembling your salad. Add your spinach, quinoa, edamame, golden beets, red beets, carrots, mint and dill to a bowl. Then top with your roasted walnuts and balsamic vinaigrette. Enjoy!

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