Name: Colorful Beet Salad with Carrot, Quinoa & Spinach
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: ½ cup uncooked quinoa, rinsed; 1 cup frozen shelled 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 ripe 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 fine salt; Freshly ground black pepper, to taste

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.