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Edamame, Sugar Snap Peas, Beans and Beet Salad


  • 4 large beets, washed and quartered lengthwise
  • 1 Tbsp olive oil
  • 1 Tbsp coarse sea salt
  • 1 pound haricot verts or thin green beans, trimmed and cut into 2-inch pieces
  • 1 pound sugar snap peas, trimmed at both ends
  • 1 12-16 oz bag of frozen edamame in pods or about 8 ounces shelled edamame
  • 4 generous handfuls of wild arugula (strong, bitter flavor) or baby spinach (milder flavor) or whatever small leafy green you like
  • Green Goddess or other dressing or just olive oil and lemon juice
  • fine sea salt
  • freshly ground black pepper


Preheat oven to 400°F.

Toss the quartered beets with olive oil. Wrap them in foil and roast for 20 minutes or until tender. Remove from oven, open foil, and let beets cool. When they are cool enough to handle, peel off the skins.

While the beets are roasting, place the sugar snap peas and haricot verts in a heat-safe bowl large enough to hold them plus about 2 to 3 times the amount of water.

Bring a large pot of water to a rolling boil, drop in the frozen edamame. After the pot comes back up to a boil, count to 60, then drain the edamame into a colander/strainer over the bowl of sugar snap peas and haricot verts.

Set the edamame aside to cool. If not already, shell them.

Drain the sugar snap peas and green beans and allow to cool.

For each serving, place a handful of arugula on a salad plate. To each, add four beet sections, edamame and sugar snap peas and green beans. Drizzle with dressing.


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