April 1, 2026 | by ANNALIISA KAPP
If you are not already a beet and quinoa lover, this salad might just change that. It is fresh, colourful, deeply nourishing, and honestly one of those recipes that makes you feel good from the inside out. The kind of meal you make once and immediately add to the regular rotation.
Spring is a natural time to think about supporting your body. Not in a punishing, restrictive way, but in a gentle, practical way. The best approach is often simply including more foods that help your liver, gallbladder, digestion, and natural hormone-clearance pathways do what they are already designed to do. This salad does exactly that.
INGREDIENTS
Salad:
- 3 medium beets
- 8 beet green leaves
- 1 cup quinoa
- 1 shallot
- 1/2 cup walnuts,
- 1 avocado, cubed
Dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp Dijon mustard
- 2 tsp dried parsley
- 1.5 tsp 5 Mushroom Blend
- 1/2 tsp sea salt
DIRECTIONS
Boil the beets: Place the beets in a large pot, cover with cold water, and bring to a boil. Cook for about 25 minutes or until a fork slides in easily. Every beet is a little different in size, so start checking around the 20-minute mark.
Cool, peel, and chop: Drain and rinse the beets under cold water to stop the cooking. Once they are cool enough to handle, the skins should slip off easily. Chop into bite-sized pieces and set aside.
Cook quinoa: While the beets are doing their thing, cook the quinoa according to the package directions. Fluff with a fork when done and let it cool slightly before adding it to the salad.
Make dressing: Add all the dressing ingredients to a mason jar, seal the lid, and shake until everything is well combined. Taste and adjust the salt or lemon if needed. This dressing is bright and tangy and holds up beautifully in the fridge if you want to make extra.
Toss salad: In a large bowl, combine the cooked quinoa, chopped beets, beet greens, and shallot. Pour the dressing over top and toss well to coat everything evenly.
Serve: Top each bowl with the chopped walnuts and cubed avocado just before eating. Add your favourite protein on the side to round it out into a full meal.
Makes 3 to 4 servings.
