Recipes Salads Vegetable Salad Edamame Salad with Baby Beets and Greens 5.0 (4,123) Add your rating & review The Good News The half-cup of edamame (soybeans) in each serving of this basil-scented salad has more protein than two large eggs and lots of fiber—more than 20 percent of the FDA's daily recommendation.Plus: More Vegetable Recipes and Tips By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on November 8, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 15 mins Total Time: 25 mins Yield: 4 Ingredients 4 small beets (1 ounce each), trimmed, 1/2 cup greens reserved 2 cups shelled edamame (1/2 pound) 1 tablespoon rice vinegar 2 teaspoons soy sauce 1 1/2 teaspoons Asian sesame oil 1 teaspoon finely grated fresh ginger 2 scallions, finely chopped 1 tablespoon julienned basil Directions In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil. Add the beets, cover and cook over moderate heat until tender, about 20 minutes. Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate. Steam the edamame in the same steamer basket until tender, about 5 minutes. Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges. In a medium bowl, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top before serving. Notes One Serving 119 cal, 6 gm total fat, 0.7 gm saturated fat, 10 gm carb, 4 gm fiber. Rate it Print