New This Month

Roasted Beets with Edamame and Arugula


This salad is worth the time for the flavors of roasted beets and edamame.

  • Servings: 4

Photography: Bryan Gardner

Source: Whole Living, January/February 2012


  • 3 medium golden beets
  • 2 tablespoons plus 1 teaspoon olive oil, plus more for drizzling
  • 1 cup thawed frozen shelled edamame
  • Coarse salt and pepper
  • 1 tablespoon red-wine vinegar
  • 3 cups baby arugula
  • 1/2 cup fresh basil leaves


  1. Heat oven to 425 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Let cool, then peel and slice.

  2. On a baking sheet, toss edamame with 1 teaspoon olive oil; season with salt and pepper. Roast, shaking pan once, until golden, 20 to 25 minutes.

  3. In a small bowl, whisk vinegar and 2 tablespoons olive oil. In a medium bowl, combine arugula, basil, beets, and edamame. Toss with dressing and season with salt and pepper.

Reviews Add a comment