This quick and easy Edamame & Beetroot Salad has been a weekly go-to meal for me at the end of summer and as we go towards autumn. It’s packed with protein thanks to the edamame and roasted beetroot offers you you iron, potassium, folates and vitamin C, plus a little sweetness boost on the flavour front.

A little bit of food prep ahead of time goes a long way. Roasting the beetroot intensifies it’s natural sweetness and steaming the edamame takes just 2 minutes. Making the dressing  before means this salad comes together in a flash but of course you can use a store bought dressing. I love the combnation of coconut, lime and coriander together but I know a lot of people out there can’t stand corriander so you can always switch out the corriander for another herb. I’d recommend basil. Ideal for a packed office lunch or a light dinner, this Edamame & Beetroot Salad also works as a side dish. Looking for an office lunch box solution? Mepal have some beautiful options on YuppieChef and I still love my Consol Jar in a Jar from Faithful to Nature.

I hope you enjoy my #lazygirl salad.

Sheena Bagshawe- Edamame & Beet Salad

Edamame & Beetroot Salad

This quick and easy Edamame & Beetroot Salad has been a weekly go-to meal for me at the end of summer and as we go towards autumn. It’s packed with protein thanks to the edamame and roasted beetroot offers you you iron, potassium, folates and vitamin C, plus a little sweetness boost on the flavour front.
Prep Time 10 mins
Cook Time 20 mins
Course Salad, Side Dish
Servings 2
Calories 254 kcal

Ingredients
  

  • 1 1/2 cup salad greens
  • handful rocket
  • 1/2 cup frozen, shelled edamame
  • 1/2 cup chopped and pre-roasted beetroot
  • juice 1 small lime
  • 2 tbsp coconut milk
  • 1/4 tsp dried coriander
  • salt and peper to taste

Instructions
 

  • Meal prep your beetroot: Preheat oven to 180º. Chop beetroot into 3-4cm cubes. Lightly toss in an oil of your choice and season with salt and peper. Lay out on a baking tray with space between the cubes so they aren’t overly crowded. Baked for 15-20 minutes or untill they are easily peirced with a fork.
  • Steam the edamame. I purchase deshelled frozen edamame, steam them with about 1cm of water in the bottom of a mircowavable bowl for 2 minutes then drain.
  • Wash you salad leaves and rocket. Place in salad bowl or on a plate.
  • In a bowl bowl, whisk together ingriedients 6-8 with a fork until you have a dressing.
  • To assemble, place beetroot and edamame over salad leave and pour over your desired amount of dressing. I used about half of the dressing made.
Keyword Easy, Healthy, High Protein, Quick, Vegan
Sheena Bagshawe Edamame & Beet Salad