Recipe type: salad

Prep time: 30 min

Total time: 45 min

Serves: 2-4

This healthy beet salad recipe is a mixture of superfoods like carrot, quinoa, kale, edamame beans and avocado. It’s as colorful as it is nutritious!

If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.

Recipe adapted from



½ cup uncooked quinoa, rinsed

1 cup edamame beans

⅓ cup slivered almonds green pumpkin seeds

1 medium beet, peeled

1 medium-to-large carrot. peeled

2 cups kale chopped

1 avocado, cubed


3 tbsps apple cider vinegar

2 tbsps lime juice

2 tbsps olive oil

1 tbsp chopped fresh mint or cilantro

2 tbsps maple syrup

½ tsp Dijon mustard

¼ tsp salt

Freshly ground black pepper


Place quinoa and water in a pot, bring to a boil and follow the instructions on the package. Set it aside to cool.

Add the edamame into the boiled water and cook untilthe beans are warmed through, about 5 minutes. Drain and set aside.

Toast the nuts in a small skillet or oven until they are startingto turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

Feel free to just chop the beets and carrots as finely as possible.

Inyour large serving bowl, combine the toasted nuts, cooked edamame, prepared beet and carrot, roughly chopped kale, cubed avocado and cooked quinoa.

Finally, drizzle dressing over the mixture and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt and black pepper. Serve.


Whisk together all of the ingredients until emulsified.

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