Healthy Vegan Beet Salad Recipe
Beetroot continues to be hailed as a “superfood” since 2010, although in more recent years the popularity for the root vegetable has grown immensely – with various beetroot vitamins, shakes, shots and juices becoming a regular sight for health-conscious individuals. And why not? Beetroot is tremendously tasty and flavoursome. More importantly it’s packed to the brim with vitamins and nutrients you need to both thrive and fight off illness with the natural disease preventing properties of the vegetable.
With the healthy root vegetable in mind, we thought we’d share the recipe for grated beetroot salad featuring avocado, carrot, quinoa, spinach and edamame. If you are an Instagram user, you’ll be happy to know it’s as aesthetically pleasing to look at, as it is delicious to eat. This recipe is for two full meal sized portions; or alternatively four side salads to compliment another healthy main.
- Half cup of quinoa ,rinsed and uncooked
- One cup of organic edamame, organic
- One third cup of pepitas
- One medium sized raw beet (peeled)
- One large carrot (peeled)
- Two cups packed with baby spinach (chopped)
- One medium sized avocado (cubed)
Ingredients for the vinaigrette
- Three tablespoons of apple cider vinegar
- Two tablespoons of olive oil
- One tablespoon of chopped cilantro
- Two tablespoons of lime juice
- Two tablespoons of nectar
- Half tablespoon of Dijon mustard
- Quarter tablespoon of salt
- Lightly season with black pepper
- Firstly, we need to cook the quinoa. Rinse the quinoa in a mesh colander for at least a minute. Add the quinoa to a cup of water in a medium sized pot, where you’ll bring the mixture to a gentle boil, reduce the heat so that the contents are at a simmer and cook for a further 15 minutes. Remove from heat and allow the quinoa to rest whilst covered for another 5 minutes. Drain the pot of any excess water and use a fork to fluff the quinoa. Place to the side to cool off.
- Step two is cooking the edamame. Boil a pot of water. When the water is at boiling point, then add in the frozen edamame and cool until the edamame beans are cooked thoroughly. This will usually take around 5 minutes. Again, drain and sit to the side.
- This is where you’ll toast the pepitas. Place in a small skillet over medium heat, stirring regularly until the pepitas are golden on their edges. This should take around 5 minutes on average. Put the toasted pepitas in a serving bowl and set aside to cool.
- To prepare both the beets and carrot, grate them both finely or if you’d prefer with a sharp knife.
- Whisky together all the ingredients until liquidised to prepare the vinaigrette.
- To bring together the salad. Use a large serving bowl. Combine all the prepared ingredients.
- Lastly, drizzle the vinaigrette dressing over the mixture (don’t overdo it, you don’t have to use it all if you don’t need to). Gently toss the ingredients in the bowl to combine. If you wish, season with a small pinch of salt and black pepper.
- Enjoy your easy beet salad.