This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead. Source:, August 2017

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad and enjoy.



To make ahead: Refrigerate salad and dressing separately for up to 2 days; whisk dressing before drizzling over the salad.

Nutrition Facts

325 calories; 15.7 g total fat; 1.4 g saturated fat; 682 mg sodium. 499 mg potassium; 25.5 g carbohydrates; 11.6 g fiber; 6 g sugar; 18.5 g protein; 3973 IU vitamin a iu; 31 mg vitamin c; 173 mcg folate; 170 mg calcium; 5 mg iron; 37 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
My husband and I both thought this salad was terrible. It was bland and screamed "DIET!" I was hungry but couldn't finish it because it was like eating a shrub. Won't make again. Read More
Rating: 5 stars
I liked it. My husband would prefer it with a sweeter salad dressing. Didn't think I would like raw beets but they are good. Read More
Rating: 5 stars
Lovely to look at. Loved to eat! Green salads with edamame are always winners. Read More
Rating: 5 stars
Going to add ginger maybe sweet onion and sprinkle of frozen corn! Read More