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



  • 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; 682 mg sodium. 25.5 g carbohydrates; 18.5 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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