Roasted Beets with Edamame and Arugula

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.
Whole Living, January/February January/February 2013
  • Yield Serves 4
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  • 3 medium golden beets
  • Olive oil
  • 1 cup thawed frozen shelled edamame
  • Coarse salt and pepper
  • 1 Tbsp red-wine vinegar
  • 3 cups baby arugula
  • 1/2 cup fresh basil leaves


  1. Heat oven to 425 degrees. Drizzle beets with 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 tsp 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 Tbsp oil. In a medium bowl, combine arugula, basil, beets, and edamame. Toss with dressing and season with salt and pepper.

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