Spiralized Cold Beet Salad with Edamame, Toasted Seeds & Nuts
A very colorful, crunchy and cool salad!
- 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
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!
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