This salad is for those of you who love beetroot…like me. I love it raw or roasted in salads, juiced with orange and ginger, boiled or steamed to add to smoothies or dips. Speaking of smoothies, have you tried our Purple Rain Smoothie Bowl at Crumbs? Made with acai and beets, it’s so delicious and good for you. Enjoy it at our Murouj branch or have it delivered.
Back to the recipe…I used boiled beets (you can also steam them, but not roasted or they won’t blend so nicely) to make a delicious balsamic vinaigrette. It goes perfectly with a grain salad. Edamame adds a lovely green color and flavor, while the celery and hazelnuts add a wonderful crunch. You can keep it without any greens, especially if you want to pack it to take to work. But you can always add some greens like rocket or baby spinach…or even some parsley. Some avocado could also work. Get creative and let me know in the comments below how you like it!
Beet Edamame Quinoa Salad
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 2-3
1 cup cooked quinoa
1 cup roasted or boiled beetroot, cubed
1/2 cup edamame (shelled, defrosted if frozen)
1/2 cup celery, sliced
Mixed greens (optional)
Chopped hazelnuts for garnish
170g cooked beets (steamed or boiled)
3-4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 garlic clove
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
Start by making the dressing. Place all the ingredients in a blender, and blend until smooth. Taste to see if it needs more salt, pepper, lemon juice or vinegar.
Place the salad ingredients in a bowl, except the greens and nuts. Add some of the dressing and mix well to combine. Taste and add more dressing if you like.
Finally add the greens if using, and garnish with chopped hazelnuts.