How To Make Edamame Salad with Baby Beets and Greens
Bitter beets, sweet edamame, and slightly minty basil tossed in a tangy-savory dressing makes this edamame salad a truly flavorful and light meal!
Serves:
Ingredients
- 4small beets,(1 oz each)
- 2cupsedamame,(½ lb), shelled
- 1tbsprice vinegar
- 2tspsoy sauce
- 1½tspasian sesame oil
- 1tspfresh ginger,finely grated
- 2scallions
- 1tbspbasil,julienned
Instructions
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In a large saucepan, set a steamer basket over ½ inch of water and bring to a boil. Add the beets, cover and cook over moderate heat for about 20 minutes, until tender.
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Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate.
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Steam the edamame in the same steamer basket for about 5 minutes, until tender.
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Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges.
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In a medium bowl, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat.
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Sprinkle the basil on top before serving, and enjoy!
Nutrition
- Calories: 111.29kcal
- Fat: 4.62g
- Saturated Fat: 0.26g
- Monounsaturated Fat: 0.70g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 11.73g
- Fiber: 4.79g
- Sugar: 5.82g
- Protein: 7.42g
- Sodium: 198.44mg
- Calcium: 52.99mg
- Potassium: 520.59mg
- Iron: 1.91mg
- Vitamin A: 6.73µg
- Vitamin C: 10.29mg
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