Edamame Salad With Baby Beets Greens Recipes

EDAMAME SALAD WITH BABY BEETS AND GREENS

Steps:

• In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil. Add the beets, cover and cook over moderate heat until tender, about 20 minutes. Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate. Steam the edamame in the same steamer basket until tender, about 5 minutes. Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges.
• 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. Sprinkle the basil on top before serving.

EDAMAME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

EDAMAME SALAD WITH BABY BEETS & GREENS

Steps:

• 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!

EDAMAME SALAD WITH BABY BEETS AND GREENS RECIPE

Steps:

• In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil
• Add the beets, cover and cook over moderate heat until tender, about 20 minutes
• Check the water level in the pan halfway through steaming and add more as needed
• Transfer the beets to a plate
• Steam the edamame in the same steamer basket until tender, about 5 minutes
• Rinse the edamame in cold water to cool, then pat dry with paper towels
• Peel and cut the beets into wedges
• 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
• Sprinkle the basil on top before serving
• Sprinkle the basil on top before serving

BEETS & GREENS SALAD

Steps:

• Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.

MIXED GREENS SALAD WITH EDAMAME

Steps:

• Cover two salad plates with greens; top evenly with the peas, oranges, beans and raspberries.
• Drizzle with dressing just before serving.