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Spiralized Cold Beet Salad with Edamame, Toasted Seeds & Nuts

A very colorful, crunchy and cool salad!
Prep Time20 mins
Cook Time4 mins
Total Time25 mins
Course: Salad
Servings: 10
Calories: 136kcal

Ingredients

  • 6 TB pumpkin seeds any seeds will work
  • ½ cup pistachios any nuts will work
  • 1 lb. 8 cups spiralized beets
  • 2 TB rice vinegar
  • 2 TB toasted sesame oil
  • 2 TB fresh lime juice
  • 2 tsp coconut aminos tamari will work
  • 4 garlic bulbs minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • 1 cup cooked edamame
  • *Optional: ¼ cup Miyoko’s garlic chive cheese

Instructions

  • Heat the pistachios and pumpkin seeds in a dry skillet over medium heat.
  • Cook, stirring occasionally, until lightly golden brown and fragrant, 3 to 4 minutes.
  • In a large bowl, pour and mix the rice vinegar, sesame oil, garlic, tamari, lime juice, red pepper flakes, sea salt and pepper.
  • Add the spiralized beets into the large bowl and toss to coat the beets well.
  • Add the toasted seeds, nuts and edamame when you’re ready to eat.
  • Enjoy this colorful and crunchy salad!

Nutrition

Calories: 136kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg
Spirzalized Cold Beet Salad With Edamame Nuts Seeds 2 (3)

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Recipe Rating




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