Beetroot, Avocado & Edamame Salad

🧂 Ingredients

• 2 medium beets

  cooked or canned and sliced into thin wedges
• 1/2 cup edamame

  frozen
• 1 small red onion

  cut in half and sliced very thinly
• 3 tablespoons red wine vinegar

  apple cider or white wine vinegar could be used
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small clove of garlic

  minced or diced (can be left out)
• 1 teaspoon honey

  or maple syrup
• 3 cups baby spinach

  or other greens, packed
• 1/2 cup coriander/cilantro leaves
• 1/2 cup mint

  or basil leaves, optional
• 1 avocado

  sliced
• 1/2 lemon
• Mixed seeds

  sunflower, pumpkin seeds
• Crumbed goat’s feta cheese or plant-based alternative

Instructions

• 1 Cook the beets (if needed) or slice canned beets.
• 2 Cook edamame beans in slightly salted boiling water for 3-5 minutes, strain and
  rinse under cold water.
• 3 Combine sliced onions with vinegar, oil, salt, pepper, garlic and honey in a
  bowl. Add the sliced beets and mix together Set aside for 5-10 minutes.
• 4 Prepare other ingredients and assemble the salad. Add the leafy greens such as
  spinach to a large bowl or a plate and top with herbs and cooked edamame beans.
  Divide sliced avocado between bowls and drizzle with lemon juice and a little
  sea salt.
• 5 Top the salad bowls with marinated onions and beets and drizzle the remaining
  dressing.
• 6 Finish the salad with a tablespoon or two of seeds and some goat’s cheese or
  feta if using.

Nutrition Info