Roasted Beets with Edamame and Arugula
Detox Cred: Soy provides as complete a protein as steak, without the saturated fat. What's more, research shows that genistein, an active compound found in soy, may promote weight loss as it inhibits the body's growth of fat cells.
- Servings: 4
Photography: Bryan Gardner
Source: Whole Living, January/February 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
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.
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.
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.