Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. This salad is as flavorful and nutritious as its bold colors would suggest.

This beet salad is tender, crisp and irresistible! The light apple cider, lime and herb dressing brings it all together.

Yesterday was not my day. I stayed up too late the night before (will I ever learn?). I ate lasagna for breakfast, forgot several important items on my grocery list, and fell over in yoga class. More than once. Maybe it was a normal day after all.

I managed to piece together this mega colorful beet salad with ingredients from the store and some substitutions based on what I had at home.

It’s a meal-in-a-bowl version of my simple beet and arugula salad that helped me find some much-needed balance during my totally ungraceful day. The recipe comes from a brand new cookbook called Inspiralized, by my friend Ali Maffucci.

Beet Salad Tips

The original recipe called for two beets instead of one beet, one carrot, and chopped mint instead of cilantro. I toasted the nuts (it’s a pain, but adds so much flavor!) and tinkered with the dressing a bit. I love how it turned out!

I don’t have a spiralizer (the contraption that turns vegetables into noodles), so I picked a recipe that didn’t necessarily require one (although, if you’re buying the book, you’ll need a spiralizer as well). I made do with my mandoline and julienne peeler. (This post contains affiliate links.)

All that said, don’t worry if you don’t have any of those things! You can make this salad with a sharp chef’s knife as well. (Or better yet, Charlotte grated the beet and carrot on her box grater!)

Please let me know how this salad turns out for you in the comments! I love hearing from you.

Craving more colorful, healthy recipes? I think you’ll love my cookbook! Here are a few more options on the blog: