I don’t know about you, but my body is craving all of the veggies and superfoods after all of the delicious holiday food and Christmas cookies. Enter this confetti beet salad! I always make a version of this after I get back from a vacation, or whenever I need a little “reset”. It’s SO incredibly flavorful and it always makes me feel my best!
Sometimes I’ll add quinoa, chopped spinach or kale, or whatever other veggies I have on hand. The constants here are the ginger, mint, and lime. They make this salad so fresh and full of flavor. Especially when we still might be thinking about cheeseboards and sugar cookies.
I first started making a recipe similar to this one from the Inspiralized cookbook. It’s where I got the inspiration for this beet salad! Super awesome cookbook..I’d highly recommend it!
I love adding avocado to make it more of a filling meal, but you could add chopped nuts, beans, grilled chicken, or whatever you like!
It’s one of my favorite “meal prep” recipes because it keeps really well in the fridge. I love not having to think about what I’m having for lunch, and it just being there for me to grab is perfect!
Oh and the crunch! If you’ve been reading for any length of time, you know I need to have tons of texture in my food. This definitely fills that need of mine!
So much health!
Confetti Beet Salad with Ginger, Mint, and Lime
This confetti beet salad is super delicious, healthy, and it's filled with tons of superfoods! It's perfect to make for meal prep to have a healthy option on hand for lunch!
- 6 small-medium beets, peeled and spiralized
- 2 carrots peeled and coarsely chopped
- 1 cup shelled edamame
- juice of 1 lime
- juice of 1/2 a lemon
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon freshly grated ginger
- 2 tablespoons chopped mint, plus extra for serving
- 2 tablespoons chopped cilantro, plus extra for serving
- 1 avocado, sliced
- salt and pepper
Place spiralized beets in your food processor and pulse until finely chopped (you will need to do this in batches). Put beets in a large mixing bowl.
Add carrots to the food processor and pulse until finely chopped. Add to the bowl with the beets along with the edamame.
Make the dressing. Whisk together the lime juice, lemon juice, red wine vinegar, honey, and freshly grated ginger until combined. Season to taste with salt and pepper. Pour the dressing over the veggies and toss to combine. Add the mint and cilantro and toss again. Season to taste with salt and pepper.
Serve with avocado and extra chopped mint and cilantro.
*If you don't have a spiralizer, you can just coarsely chop the beets and pulse them in the food processor like you do for the carrots.
inspired by the beet salad from the inspiralized cookbook.