Roasted Beets with Edamame and Arugula | Whole Living

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Roasted Beets with Edamame and Arugula

    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
    • Photo: Bryan Gardner
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    Whole Living, January/February January/February 2012
    • Yield Serves 4
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    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

    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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