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Fresh Summer Beet Salad

  • Ready in: 10 MINUTES
  • Serves: 2
  • Complexity: easy
Fresh Summer Beet Salad


  • Salad Base:
  • ¾ cup frozen edamame
  • 1 medium raw beet, peeled
  • 1 large carrot, peeled
  • 2 cups packed spinach or arugula, roughly chopped
  • 1 avocado, sliced
  • Handful of your favorite Flackers cracker
  • Vinaigrette:
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon fresh mint, chopped
  • 1 ½ tablespoons agave nectar
  • ½ teaspoon Dijon mustard
  • Freshly ground black pepper, to taste
  • Pinch of salt


  1. Edamame preparation: Fill a small pot of water to a boil, add edamame, and cook for about 5 minutes, or until beans are completely warm.

  2. Beet and carrot preparation: Grate beet and carrot on a box grater, or chop as finely as possible with a knife.

  3. Vinaigrette preparation: Combine vinegar, lime juice, olive oil, mint, agave, Dijon, black pepper, and salt to a bowl. Whisk together until evenly combined.

  4. In a large bowl, combine spinach/arugula, quinoa, shredded beet and carrot, edamame, pepitas, and sliced avocado. 

    Drizzle vinaigrette over salad mixture, and toss until all ingredients are distributed. Break up a handful of your favorite flavor of Flackers crackers and add over top. Season with additional salt and black pepper if desired. Serve.

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