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–+ servings
A chopped beet and quinoa salad in a white bowl with spinach, edamame and walnuts with a sprig of fresh mint on the size.
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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
Cook Time15 minutes
Total Time30 minutes
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
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