Ingredients
4 small beets (1 ounce each)
2 c. shelled edamame (1/2 pound)
1 tbsp. rice vinegar
2 tsp. soy sauce
1 1/2 tsp. Asian sesame oil
1 tsp. finely grated fresh ginger
2 scallions
1 tbsp. julienned basil
Preparation
Step 1In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil. Add the beets, cover and cook over moderate heat until tender, about 20 minutes. Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate. Steam the edamame in the same steamer basket until tender, about 5 minutes. Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges.Step 2In a medium bowl, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top before serving.
The Good News-The half-cup of edamame (soybeans) in each serving of this basil-scented salad has more protein than two large eggs and lots of fiber—more than 20 percent of the FDA’s daily recommendation.
