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.
