Tuesday, October 18, 2005

By Popular Demand

Edamame Salad with Baby Beets and Greens (I made this successfully just using regular old beets cut up into small wedges.)

Adapted from Food & Wine magazine

Serves 4, can easily be doubled or tripled

4 small beets, trimmed, greens reserved and cut up
2 cups shelled edamame (I find this in bags, frozen, at Trader Joe's)
1 tablespoon rice vinegar
2 teaspoons soy sauce/tamari
1 1/2 teaspoons Asian sesame oil
1 teaspoon finely grated ginger
2 finely chopped scallions/spring onions
1 tablespoon julienned basil

1. In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil. Add beets, cover and cook over moderate heat until tender, about 20 minutes. Meanwhile, boil edamame (or steam it, whatever) about 5 minutes in another pot. Drain and rinse in cold water to cool, then pat dry. Peel and cut beets into wedges.

2. In a large bowl, stir the rice vinegar with the soy sauce, sesame oil, and ginger. Add everything else. Toss to coat.


At 10:53 PM, Blogger m said...

Thanks! I just made it with our leftover beets from my parents' garden and the basil from my garden and the edamame from TJ's garden...
see my photo


Post a Comment

<< Home