• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Food on the Table
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
×
Home » Recipes » Salads

Spiralized beet quinoa salad

By: Kathryn Doherty | Last Updated: Mar 4, 2025 | Published: Dec 28, 2017
This post may contain affiliate links. See my 
disclosure policy.

Jump to Recipe
Pin

Spiralized beet quinoa salad with spinach, edamame, walnuts and an easy vinaigrette is a fresh, veggie-packed salad that’s perfect for a healthy lunch or as a side for dinner. (V, GF)A chopped beet and quinoa salad in a white bowl with spinach, edamame and walnuts with a sprig of fresh mint on the size.

Hi friends! I hope you've had a wonderful Christmas/Hanukah/holiday season!

Santa paid us a visit and we had the best day at home with the kiddos (who are 6 and 4 and ALL about Christmas). We had tons of presents, a big breakfast feast and then lots of playing and couch time and movie watching and snuggling! ❤️

And now today, I’m bringing you a light, fresh and healthy salad that’s LOADED with veggies!

Because I’m already ready for all the lightened up New Year’s fare. #toomanycookies #toomanycocktails

And this spiralized beet quinoa salad is perfect for a refresh and recharge.

It’s bright and colorful and FULL of goodness!

(Check out my berry beet salad for another winter favorite!)

A chopped beet and quinoa salad with spinach, edamame and walnuts served in a white bowl with a sprig of fresh mint on the size.

We’ve got tender, fluffy quinoa, bright beet rice, chopped fresh baby spinach, steamed edamame, toasted walnuts and a really simple lemony vinaigrette.

(This salad is also vegan, gluten-free and paleo-friendly so it’s perfect for any New Years diets you might be trying.)

You’ll be feeling SO good with a dose of this salad!

Notes on this spiralized beet quinoa salad:

  • To make the spiralized beet rice, you peel and trim your raw beets. Then run them through the spiralizer on Blade C or the thin spaghetti blade setting. Place the spiralized beet noodles in a food processor and pulse into they are broken down into rice-sized pieces.
  • Tip: Wear gloves or hold the beets with a paper towel to avoid staining your hands while you’re working with them.
  • Rinse and wash your spiralizer right after you use it so it won’t get stained either.
  • I use walnuts and prefer them toasted to really bring out their nutty flavor, but you could skip that step and/or substitute another nut for this salad.
  • I prefer the spinach to be chopped to make this more like a chopped salad, but you could skip that for a more traditional leafy salad.
  • The maple syrup in the vinaigrette makes this vegan-friendly, but you can substitute honey if you prefer.

A spiralized beet salad with quinoa, spinach, edamame and walnuts with a sprig of fresh mint on the size.

I hope that you already have or that you got a spiralizer for Christmas (or that you have some gift cards to use so you can buy one!) because this salad is not to be missed.

Looking for other spiralized recipes? Check these out:

  • Easy chicken satay with zoodles and mushrooms (Family Food on the Table)
  • Spicy pork fried rice with spiralized cucumber on top (Family Food on the Table)
  • Spiralized cucumber noodle salad (Fifteen Spatulas)
  • Broccoli stem noodles with sesame ginger dressing (All Day I Dream About Food)
  • Thai zucchini noodle and quinoa salad (Foodie Crush)

I hope you have a fun + safe New Years!

XO,

Kathryn

P.S. I’ll be off next Monday for the New Year holiday, but I’ll be back next Thursday with a new recipe.

A chopped beet and quinoa salad in a white bowl with spinach, edamame and walnuts with a sprig of fresh mint on the size.
PRINT PIN SaveSaved!
No ratings yet

Spiralized beet quinoa salad

Spiralized beet quinoa salad with spinach, edamame, walnuts and an easy vinaigrette is a fresh, veggie-packed salad that’s perfect for a healthy lunch or dinner side.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Yield: 3 -4 servings

Ingredients

  • ½ cup quinoa
  • 2 medium beets, peeled, spiraled and riced (see notes)
  • 2 ½ cups baby spinach, chopped
  • 1 cup cooked edamame
  • ½ cup walnuts, toasted and chopped

For the maple mint dressing

  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh mint, chopped
  • Salt and pepper to taste

Instructions

  • Cook the quinoa according to your package directions. Let cool slightly.
  • Meanwhile, prep the beets and remaining ingredients.
  • To make the dressing, add all ingredients to a small jar and shake to combine. (Or whisk it all together in a bowl.)
  • Combine the quinoa, beet rice, spinach, edamame and walnuts an stir well to combine.
  • Pour the dressing over the salad and stir to coat.
  • Serve immediately or refrigerate until ready to use. This salad keeps for 2-3 days in the refrigerator.

Notes

To make the spiralized beet rice, you peel and trim your raw beets. Then run them through the spiralizer on Blade C or the thin spaghetti blade setting. Place the spiralized beet noodles in a food processor and pulse into they are broken down into rice-sized pieces.
Tip: Wear gloves or hold the beets with a paper towel to avoid staining your hands while you’re working with them. And rinse and wash your spiralizer right after you use it so it won’t get stained either.
I use walnuts and prefer them toasted to really bring out their nutty flavor, but you could skip that step and/or substitute another nut for this salad.
I prefer the spinach to be chopped to make this more like a chopped salad, but you could skip that for a more traditional leafy salad.
I used maple syrup in the vinaigrette to make this vegan-friendly, but you can substitute honey if you prefer.
This salad was inspired by a recipe in the Inspiralized cookbook.

Nutrition

Calories: 251kcal | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 458mg | Fiber: 7g | Sugar: 13g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
Close up of a chopped beet and quinoa salad with spinach, edamame and walnuts with a sprig of fresh mint on the size.

Pin

More Salads

  • Close up of a wooden spoon resting in a large bowl of Asian style coleslaw with peanuts and ramen.
    Crunchy Asian Coleslaw with Ramen
  • Mediterranean Orzo Salad
  • Close up of an oval serving platter with a veggie loaded Mediterranean tuna salad garnished with fresh herbs and lemon slices.
    Mediterranean Tuna Salad
  • Close up of Mediterranean farro salad with olives and feta cheese in a large glass bowl with colorful throw towels nearby.
    Mediterranean Farro Salad

Reader Interactions

Comments

  1. Kelly Jones

    December 28, 2017 at 4:34 pm

    LOVE all these ingredients! I've been slacking on my spiralizing, but absolutely adore spiralized beets.

    Reply
    • Kathryn

      December 29, 2017 at 6:50 am

      Thanks so much Kelly! I'm the same - need to use my spiralizer way more than I do! New Year goals! 😊

      Reply
  2. Gail

    December 29, 2017 at 8:24 am

    Love this recipe - National Garden Bureau has named 2018 as the Year of the Beet! Can't wait for more beet recipes in the new year to try and share.

    Reply
    • Kathryn

      December 30, 2017 at 2:50 pm

      Yay! Bring on the beets!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

More about me →

Popular Recipes

  • A cream cheese chicken and mushroom mixture in a large pan with a wooden spoon resting in it.
    Easy Cream Cheese Chicken
  • Close up of honey garlic chicken served in a blue and white bowl with sliced green onions on top.
    Slow Cooker Honey Garlic Chicken
  • Close up of a whole roasted chicken on a large white serving platter with veggies and fresh parsley to the side.
    Easy Whole Roasted Chicken
  • Close up of a fork resting in a bowl of rice and curried ground turkey with peas.
    Curry Ground Turkey with Rice and Peas
  • Close up of a wooden spoon drizzling pan gravy over seared pork chops.
    Easy Skillet Pork Chops with Gravy
  • Close up of a dark skillet with a saucy honey garlic chicken dish with sesame seeds and sliced green onions sprinkled on top.
    15-Minute Honey Garlic Chicken

Footer

↑back to top

About

  • Contact
  • Work With Me

Newsletter

  • Sign up for emails!

Legal

  • Privacy Policy
  • Copyright
  • Accessibility

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Family Food on the Table

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required