This might be my new favorite salad. It has all my favorite things: edamame, goat cheese, beets and avocado. It’s the perfect post-yoga dinner, and pretty high protein for a salad! Thanks to Stephanie Schoch for the yummy (and healthy!) Saturday.

The Salad: Boil the frozen edmame for 4 minutes or until soft and then separate the peas from the pods. In a food processor, chop the carrots, yellow beets and purple beets until fined. Layer all of the veggies on top of the spinach and toss together. Crumble in the goat cheese.

• 1 cup frozen edamame
• 3 medium raw yellow beets
• 2 large raw purple beets
• 1 large carrot
• 1 package spinach
• 1 cup goat cheese
• 1 avocado

Honey Mustard Vinaigrette: Blend the below ingredients in a food processor until smooth. Drizzle on salad and enjoy!

• 3 tablespoons apple cider vinegar
• Juice from 1 lime
• 3 tablespoons olive oil
• 1 bunch of cilantro
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• salt and pepper to taste