The Best Beet Salad Ever

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.

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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.

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  • 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!

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  • 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

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