15 In Salads

Beet Salad with Edamame and Blue Cheese

Beet Salad with Edamame and Blue Cheese

Everybody loves a good transformation story; hence the popularity of all those makeover and home reno shows and the old “rags to riches” novel and movie plot.  There’s just something about taking something old and rough and making it beautiful that’s enticing.

We’re learning that firsthand with our new (well, old) home. We’re renovating a house built in 1926 and have just spent the day painstakingly going over the old wood floors pulling out staples and nails. The upper floors were carpeted when we bought the place, and we decided to rip out the carpet and give a go at refinishing the original floors. It’s a little scary, but exhilarating. The new floors are rough and creaky, but Alex has assured me that with a little bit of love, they’ll be transformed.

Incidentally, same is true with this salad. The rough and humble beet, with a little bit of love, is transformed into something truly amazing. We can say “amazing” since the idea comes to us from one of our favorite restaurants here in town, Napolese. They’re known for their pizza, but we’ve found their salads lately to be truly delightful. (This one is currently on the menu for summer.)

We’ve adapted it a bit: since we didn’t have microgreens handy, which are used in the original salad, we’ve chose to make use of the beet greens and cut them into thin slices (called chiffonade – check out this video we made a while back on our favorite knife skill.).  It takes a little time to roast the beets and prepare the vegetables, but you won’t be disappointed — it’s that good.

We’re also happy to partner with Growing Places Indy on this recipe to tie in with the produce available at their farm stand! The farm stand and free yoga are available at the Near Eastside Legacy Center from 4-6 p.m. every Thursday. They also sponsor wonderful community events and activities; check them out at the website above.

Beet Salad with Edamame and Blue Cheese
 
by:
Serves: 4
What You Need
  • 2 bunches golden or standard beets (with greens)
  • 1 ½ cup edamame (frozen or fresh)
  • 3 carrots
  • ¼ cup pistachios
  • ¼ cup blue cheese or Gorgonzola crumbles (substitute feta if desired)
  • Olive oil
What To Do
  1. Preheat the oven to 400°F. Cut the greens and stems off the beets; reserve the greens. Wrap the beets in foil, place them on a baking tray, and bake for 50 minutes. Allow them to cool, then slip off the skin with your fingers. Click here for more detailed instructions.
  2. Slice the beets into thin circular slices. Shred the carrots. Thinly slice (chiffonade) the beet greens (see these video instructions). Thaw the edamame (if frozen).
  3. Place the beet rounds in the middle of 4 plates. Top with beet greens, edamame, carrots, pistachios, and cheese crumbles; drizzle with with olive oil and sprinkle with a bit of kosher salt.

 

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15 Comments

  • Reply
    Tieghan
    July 14, 2013 at 11:12 pm

    what a gorgeous salad. I love the blue cheese!

  • Reply
    Sarah
    July 14, 2013 at 11:47 pm

    When you have great ingredients (I die for beets) salad is the perfect vehicle for flavour. I want to eat this now.

  • Reply
    Sara {Home is Where the Cookies Are}
    July 15, 2013 at 7:24 am

    Yum! This looks so good. I love beets, but I’ve never prepared them myself. What a great recipe to teach me how to do it and reap the delicious reward in the end! Thanks!

  • Reply
    Fran {The Flavorful Fork}
    July 15, 2013 at 9:27 am

    This salad looks so delicious! I love eating roasted beets in a salad but shy away from making them myself because of the mess. Any tips on how to deal with the staining? Do you wear gloves?

  • Reply
    Shellina
    July 15, 2013 at 10:48 am

    Love this idea- and I can’t get enough blue cheese!

  • Reply
    Christy@SweetandSavoring
    July 15, 2013 at 11:36 am

    There’s nothing quite like fresh beets- and I love all the colors! Beautiful.

  • Reply
    Arthur in the Garden!
    July 15, 2013 at 6:48 pm

    Yum!

  • Reply
    Kim @ kimshealthyeats.com
    July 15, 2013 at 11:42 pm

    Looks amazing! Time for me to buy some beets :)

  • Reply
    Kiran @ KiranTarun.com
    July 16, 2013 at 1:40 am

    Another salad that incorporates so many delicious flavors and textures!

  • Reply
    Kathryn
    July 16, 2013 at 9:17 am

    I’m so impressed that you guys are doing the work yourselves! How wonderful to be able to see your new home taking shape before your eyes fueled, no doubt, by plenty of this salad!

  • Reply
    Christine
    July 16, 2013 at 6:47 pm

    I finally tasted beets a few years ago… And love them! I usually just buy canned or jarred plain beets, not marinated. But this past weekend, I bought some fresh beets at my local farmer’s market and roasted them the same way you do. Wow! So easy and the flavor is so much deeper than the jarred. I wore gloves when peeling to avoid purple fingers for work the next day! Thanks for the lovely salad idea… And have fun with the house. Those wood floors will make you very happy!

  • Reply
    anna maria
    July 16, 2013 at 11:27 pm

    Confession: I’ve never tried beets! This salad has inspired me. At next week’s farmer’s market I will not pass them by….

    Also – Growing Places Indy looks like an awesome organization. So happy to see all this cool stuff happening around Indy :)

  • Reply
    Pete
    July 21, 2013 at 10:56 pm

    What a fantastic looking salad and great recipe. I would have never have thought to pair edamame with beets and blue cheese. Gonna have to try it now.

  • Reply
    Ash- foodfashionparty
    July 23, 2013 at 11:54 pm

    A salad too pretty for the eyes and equally delicious looking.

  • Reply
    Canal Cook
    August 4, 2013 at 5:09 pm

    What a great salad. Would never think to add edamame into the mix.

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