This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Green Salad with Edamame & Beets

salad greens

edamame,

½ medium raw beet, peeled and shredded (about 1/2 cup)

red-wine vinegar

cilantro

olive oil

pepper

Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad and enjoy.


My husband and I both thought this salad was terrible. It was bland and screamed "DIET!" I was hungry but couldn't finish it because it was like eating a shrub. Won't make again.

I liked it. My husband would prefer it with a sweeter salad dressing. Didn't think I would like raw beets but they are good.

Lovely to look at. Loved to eat! Green salads with edamame are always winners.

Going to add ginger maybe sweet onion and sprinkle of frozen corn!

green salad with edamame & beets

Total: 15 minutes

Author : Katie Webster

Ingredients

Instructions

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