Dinner

Confetti Beet Salad with Ginger, Mint, and Lime Recipe

ByClara Bennett January 21, 2026January 21, 2026

Introduction

This Confetti Beet Salad is a vibrant and refreshing dish bursting with bright flavors of ginger, mint, and lime. It’s a colorful, healthy option perfect as a light lunch or a side salad to complement any meal.

A white bowl filled with a colorful salad layered with finely grated deep red beets as the base, topped with small bright orange carrot shreds and scattered light green edamame beans. On top, there are two sets of thinly sliced pale green avocado fanned out opposite each other, each garnished with a small mint leaf. Around the edge of the bowl, there are wedges of light yellow-green lime. The bowl sits on a white marbled surface with a soft white cloth nearby and some lime slices, green beans in a white bowl, and pieces of ginger around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small-medium beets, peeled and spiralized
2 carrots, peeled and coarsely chopped
1 cup shelled edamame
Juice of 1 lime
Juice of 1/2 a lemon
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon freshly grated ginger
2 tablespoons chopped mint, plus extra for serving
2 tablespoons chopped cilantro, plus extra for serving
1 avocado, sliced
Salt and pepper, to taste

Instructions

Step 1: Place the spiralized beets in your food processor and pulse until finely chopped. You may need to do this in batches to avoid overfilling. Transfer the chopped beets to a large mixing bowl.
Step 2: Add the carrots to the food processor and pulse until finely chopped. Add the chopped carrots and the edamame to the bowl with the beets.
Step 3: Make the dressing by whisking together lime juice, lemon juice, red wine vinegar, honey, and freshly grated ginger until well combined. Season with salt and pepper to taste.
Step 4: Pour the dressing over the vegetables and toss thoroughly to combine. Stir in the chopped mint and cilantro and toss again. Adjust seasoning with salt and pepper if needed.
Step 5: Serve the salad topped with sliced avocado and extra chopped mint and cilantro for garnish.

Tips & Variations

Use a mandoline or knife if you don’t have a spiralizer for the beets.
Add toasted nuts or seeds like walnuts or pumpkin seeds for extra crunch.
Substitute edamame with cooked chickpeas or green peas for a different texture.
For a spicier kick, add a pinch of chili flakes to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to add the avocado just before serving to prevent browning. If needed, toss the salad again before serving and enjoy chilled or at room temperature.