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.

Katie Webster
Source:, August 2017


Recipe Summary

15 mins
15 mins


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; protein 18.5g 37% DV; carbohydrates 25.5g 8% DV; exchange other carbs 1.5; dietary fiber 11.6g 47% DV; sugars 5.6g; fat 15.7g 24% DV; saturated fat 1.4g 7% DV; vitamin a iu 3973.5IU 80% DV; vitamin c 30.9mg 52% DV; folate 172.5mcg 43% DV; calcium 170.1mg 17% DV; iron 5.2mg 29% DV; magnesium 37.5mg 13% DV; potassium 499.5mg 14% DV; sodium 682.2mg 27% DV; thiamin 0.1mg 9% DV.

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: 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