Hellooo here’s a simple little picnic perfect recipe for when you want to munch on something light and healthy, plus flavorful of course.
I know there are a lot of beet haters out there but I’ll continue to adore the veggie, despite it’s staining properties, which paired with my mess-making skills often results in a murderesque kitchen scene.
I wanted to try something different with the beet trio I had perched on my fridge shelf, while incorporating protein and some crunch.
So, I decided to whisk up a very simple dressing composed of punchy white wine vinegar plus a drizzle of agave for a hint of sweetness.
Then all you got to do is fold in tender red beets, vibrant edamame, plus nutty toasted almonds, and a couple pinches of pink sea salt.
Really it’s that easy!
Oh and you certainly could introduce creamy cubed avocado to the party for bonus points.
P.S. I roast my beets whole all wrapped up like foil mummies until nice and tender. As for the edamame I boil frozen beans for a few minutes then rinse and squeeze them out of their shells.
P.P.S. Yes this recipe would probably be even better with rice wine vinegar, but white wine vinegar will certainly do. If you do use the rice wine variety adjust your agave levels since the stuff is a tad bit sweeter than it’s white wine cousin.
P.P.P.S. This dish is tasty room temperature or chilled. Yumz.
P.P.P.P.S. Oh what do you know I have a handful of other easy + tasty beet recipes right here… Butter Lettuce Salad with Roast Beets, Orange & Avocado (light and refreshing), Crispy Roasted Cauliflower, Beets & Chickpeas with Lemon (talk about flavor… and texture!), Roasted Beets with Pear & Toasted Walnuts (this one’s juicyyy), and Roasted Beet Salad with Orange & Pistachios (citrus for the win).
Beets & Edamame with Almonds
Ingredients
- 1 1/2 cups cubed cooked red beets* (cooled)
- 1/2 cups prepared edamame** (shelled and cooled)
- 1/4 cup roughly chopped toasted almonds
- 1 tablespoon white wine vinegar (rice wine vinegar works too)
- 1/2 teaspoon agave, or to taste
- Pink sea salt, to taste
Instructions
- In a medium-large bowl, whisk the vinegar, agave, and salt.
- Gently fold in the beets, edamame, and almonds.
- Taste, then adjust ingredient amounts to your liking.
- *To cook the beets, wrap whole beets individually in foil then roast in a 425 oven directly on the middle rack until a knife inserted in the center meets little resistance--about one hour for medium-large beets. Once cool enough to handle, slough off the skin with your fingers then cut into cubes.
- **To prepare the edamame, boil frozen edamame in their husks in just enough water to cover for 3 minutes, or until tender and warmed though. Rinse under cold water and pop the beans out of their husks.