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.
