Beet Salad with Orange, Edamame & Goat Cheese by goodNes™, with beets, orange slices, edamame, and goat cheese on greens.
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Beet Salad with Orange, Edamame and Goat Cheese

Official goodNes™
Beet Salad with Orange, Edamame and Goat Cheese
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
30 min
Recipe Info - Serving Size
Servings
6 servings

Beet Salad with Orange, Edamame and Goat Cheese is a vibrant blend of colorful and fresh ingredients. This recipe from Official goodNes™ captures the essence of summer with its bright and refreshing components.

Start your culinary journey with this delightful salad made with tender beets, juicy orange segments, crisp edamame, and creamy goat cheese. The combination of these ingredients creates a harmonious medley of flavors and textures that will tantalize your taste buds.

Perfect for all occasions, this easy salad is suitable for a variety of dietary preferences, including vegetarian, pescetarian, and nut-free diets. It's also gluten-free.

Craft this delicious dish effortlessly and savor the mouthwatering experience it offers!

Ingredients

  • ●
    2 large beets, any color (about 11 ounces total)
  • ●
    3 tablespoons extra virgin olive oil, divided
  • ●
    1 tablespoon balsamic vinegar
  • ●
    2 teaspoons red wine vinegar
  • ●
    1/4 teaspoon sea salt
  • ●
    1/4 teaspoon fresh ground black pepper
  • ●
    2 cups packed arugula
  • ●
    1 orange, peeled and segments halved (about 3/4 cup)
  • ●
    1/3 cup shelled edamame, cooked and cooled
  • ●
    1/4 cup crumbled goat cheese

Make It

Step 1

Cut stem and root ends from beets; peel. Cut into ½-inch slices. Place on foil-lined baking sheet; brush slices on both sides with 1 tablespoon oil.

Step 2

Bake at 350° F for 30 to 35 minutes or until tender.

Step 3

Cool; cut into bite-size wedges.

Step 4

Whisk remaining 2 tablespoons oil, balsamic vinegar, wine vinegar, salt and pepper in small bowl.

Step 5

Place arugula, beets, oranges and edamame in large bowl. Pour dressing over salad; toss to coat. Sprinkle with goat cheese.
Serving Information
This recipe makes 6 servings, about 3/4 cup per serving.

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