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The Anti Carbo-Load Beet Salad


Quick and delicious runner-inspired recipes

Great for: The night before a race

We'll admit, carbo loading is a great strategy the week before a race, when your body has time process the sugars and turn those carbs into long-lasting energy. The night before, however, dishes low in dairy and things like red meat are easier to digest and provide the nutrition you need without slowing you down. Our beets take on a super fresh flavor with the addition of cilantro, parsley, and lime, and we added rainbow carrots and walnuts to up the nutritional and textural components. The vitamins, minerals and omega-3s in this dish are sure to leave you feeling refreshed, energized and light on your feet on race day.

the anti-carbo load beet salad


  • 5 beets, roughly the same size
  • 3/4 cup quinoa
  • 1 tsp cumin
  • 1/3 cup olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • Juice of 2 limes, plus zest of 1 lime
  • 2 tsp salt
  • 1/4 cup white wine vinegar
  • 1 bunch of rainbow carrots, peeled and shaved into ribbons
  • 1/2 cup chopped walnuts


  1. Place the beets, long stems removed, in a pot and fill with water to cover the beets
  2. Bring to a boil and simmer covered for 1 hour or until fork tender
  3. While the beets are boiling, prepare the quinoa according to package directions
  4. Drain the beets and let sit for a few minutes until they are cool enough to handle. Remove the skins with the back of a spoon (you may even be able to peel it off with your fingers)
  5. Cut the beets into bite-size wedges and place in a mixing bowl
  6. Whisk the olive oil, cilantro, parsley, lime juice, salt, cumin and white wine vinegar in a separate bowl
  7. Add the mixture to the beets, and stir to coat completely
  8. Add the carrots, walnuts, and quinoa to the mixture and toss lightly to preserve the colors
  9. Season with salt and pepper to taste. Top with a sprinkle of cilantro and chopped walnuts

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