Edamame Salad With Baby Beets & Greens
- Reviews 2
Ready In: 35 mins
Serves: 4
Ingredients
- 4 small beets, trimmed (1 ounce each)
- 1⁄2 cup baby beet leaf (torn into bite size pieces)
- 2 cups edamame, shelled (1/2 pound)
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 1⁄2 teaspoons sesame oil
- 1⁄4 teaspoon sugar
- 1 teaspoon fresh ginger, finely grated
- 2 scallions, finely chopped
- 1 tablespoon basil, julienned
Directions
- Set a steamer in a large saucepan over 1/2 inch of water and bring it to a boil. add the beets, cover and cook over medium heat until tender, about 20 minutes. Check the water level about halfway through, and add more water if needed. Move the beets to a plate.
- Steam the edamame in the same steamer until tender, about 5 minutes. Rinse the edamame in cold water, then pat dry with paper towels. Peel and cut the beets into wedges.
- Stir the rice vinegar with the soy sauce, sesame oil, sugar and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top and serve. Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off