Roasted Beets with Edamame and Arugula

Photo: Bryan Gardner

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


  • 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

  • ½ 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.

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