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August, 2020
Delicious Beet Salad
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Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, arugula, spinach, edamame and avocado! It’s as colourful 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 for Marinade:
1/2 cup uncooked quinoa, rinsed
1 cup frozen edamame beans
1/3 cup slivered almonds or pepitas (green pumpkin seeds) – or I like both!
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet)
2 cups packed baby spinach or arugula, roughly chopped (or one of each)
1 avocado, cubed
2 grilled or bbq’d chicken breasts, chopped (optional)
Vinaigrette Dressing
3 tablespoons apple cider vinegar (or red wine 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
1/2 to 1 teaspoon Dijon mustard, to taste
1/4 teaspoon salt
Freshly ground black pepper, to taste
Directions:
To cook the quinoa: I like to toast my quinoa on the stove top until it turns a light brown and has a nutty aroma. Then, rinse the quinoa in a fine mesh colander under running water for a minute or two. Next, in a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil and cook (for about 15 minutes) or until white rings form. Remove the quinoa, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the edamame beans: 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. These can be steamed also, which I prefer.
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 carrots, either shred or chop in small pieces. For the beets, bake for about 45 minutes (until you can stick a fork in them) and then gently peel the outside skin off and cut into small pieces when cool.
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. Add chopped chicken on the top if you like!
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 1/4 teaspoon) and black pepper…and tada!
Bon Appetit!
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