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Gallery Roasted Beets with Edamame and Arugula Credit: Bryan Gardner Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Roasted Beets with Edamame and Arugula Credit: Bryan Gardner
Recipe Summary Servings: 4
Gallery
Roasted Beets with Edamame and Arugula Credit: Bryan Gardner
Roasted Beets with Edamame and Arugula
Credit: Bryan Gardner
Roasted Beets with Edamame and Arugula
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Roasted Beets with Edamame and Arugula
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Beets with Edamame and Arugula
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
