BEET SALAD WITH EDAMAME BEANS, ORANGE & LIQUORICE is a healthy, meatless meal. Walnuts goes as topping on this salad. Dressing is a mix of lemon, orange and olive oil. A healthy choice for a MeatFreeWeek. Liqourice powder is optional – but liqorice give a little extra to the taste of the whole salad. And the yellow and red beets are raw. The yellow beet taste at bit more fresh and less sweet than the red beet. I love the yellow beet. Enjoy. Ingredients: SALAD: 600 g yellow and red beets: 1½ cup of yellow beets and 1½ cup of red beets; 1½ cup of edamame beans; 1 orange; ½ cup of walnuts. DRESSING: 2 tablespoons olive oil; Lemon juice from 1 lemon, Orange juice from ½ -1 orange; ½ cup of chopped chives; ½ -1½ teaspoon liquorice powder, a bit of pepper. PREPARE SALAD: In saucepan boil some water. Add beets into boiling water. Reduce heat to low; simmer 3 minutes. Drain; cool beans. Wash beets well with running cold water. Peel beets and cut into bite-sized pieces. Put beets in a colander, to strain off some of the juice. Add some salt and toss gently. Set aside for about 10 minutes. My favorite yellow beets tastes so good raw in salad! In a bowl, place edamame beans, yellow and red beets, oranges and toss gently. PREPARE DRESSING: In small bowl, mix all ingredients except the salad. To serv: HEALTHY BEET SALAD WITH EDAMAME BEANS, ORANGE & LIQUORICE – a healthy, meatless meal. Bon appetit !
SPINACH SALAD WITH EDAMAME BEANS & VINAIGRETTE !
SPINACH SALAD WITH EDAMAME BEANS, TOMATOES, AVOCADO, WALNUTS & VINAIGRETTE is a healthy choice. A good source of vitamin A, iron in the spinach. Edamame beans contain proteins. A healthy choice for a MeatFreeWeek (You can leave the eggs out, but I just love eggs) Enjoy.Ingredients: SALAD: 500 g edamame beans; 500 g spinach; tomatoes; 2-3 avocados; 50 g walnuts. 2-4 eggs. VINAIGRETTE: 3 tablespoons olive oil; 2 tablespoons vinegar; 1 tablespoon mustard; 1 teaspoon sugar; salt & pepper. PREPARE SALAD: Swish the leaves of spinach through cold water. Drain them thoroughly and pat dry. Into bowl tear spinach into pieces. Add tomatoes cut in halfs. Boil the eggs. In medium-sized bowl, place frozen edamame beans. Cover with boiling water – keep them boiling for 3 minutes. Cool of completely. Add tomatoes cut in halfs. Add edamame beans.
PREPARE VINAIGRETTE: In small bowl, mix all ingredients except the salad.