Tuesday, July 28, 2009

Roasted Beet and Edamame Salad

I've been trying to get creative with all of my market produce while everything is so inexpensive and readily available. There is a stand down at Pike's Place Market in the Summer Farm Days section out on the main road that will fill a reusable market bag with various veggies for only $5. I left with beets, greens, red lettuce, multicolored carrots, and radishes. I have gone every sunday since to stock up for weekday dinners.

The gorgeous beets got be dreaming up fresh salads to incorporate all of the produce in my fridge. I started by roasting red and golden beets with light olive oil, fresh garlic, sea salt, ground pepper, and chopped onions. Once the beets were soft I set them aside to cool and mixed together a quick dressing including a freshly squeezed orange, 1/2 cup champagne vinegar, 1 tsp agave nectar, salt and pepper to taste, and any mix of the following: fresh basil, parsley, and mint. Once the beets had cooled I added them to the dressing along with a package of cooked organic shelled edamame, a chopped avocado, and thinly sliced onion. I then added this mixture to a bed of red lettuce and spinach.

I also experimented with cooking the beets greens with fresh garlic, onion, salt, pepper, oregano and thyme. They were so savory and filling... and super easy to make.

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