This recipe was inspired by a dear friend of mine. She threw a baby shower for me and organized all of the food. A salad much like this one was the centerpiece and it was so delicious. The rest of the food was great of course too, but once I ate the salad, I had cravings for it long after the baby came.
Of course I asked for the recipe and gave it my own unique tastes. Now it’s a staple of every family gathering and I pass the recipe on when people ask me for it.
The best part about this salad is that it’s completely customizable. You can substitute green peas for the edamame, any kind of greens for the arugula, use any kind of dressing on it, even leave out beets if they’re not quite to your taste. Crumbled hard cheese goes great on it as well, like feta or goat cheese.
This is not your typical appetizer salad. Sometimes I’ll make this for a nice, filling lunch or a light dinner.
- ¾ pounds beets without greens or 1½ pounds with (or a combination of red and golden), stems trimmed to 1"
- 4 large eggs
- ½ cup frozen shelled edamame
- 2 cups arugula
- ¼ red onion, thinly sliced (½ cup)
- 1 tablespoon distilled white vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Organic Zero
- 1 teaspoon fresh or bottled lemon juice
- Preheat oven to 400?F.
- Scrub beets under cold running water; dry well. Place a 12 x 14" sheet of foil on work surface. Place 1 beet in center; fold foil over so ends meet. Crimp edges to seal and form air-tight packet. Repeat with remaining beets. Place packets on baking sheet; roast 1 hour. Remove from oven; allow to cool 5 minutes.
- Wearing protective gloves, pierce top of each foil packet to allow steam to escape. Remove beets from packets. Peel; cut lengthwise into 6 wedges. Keep golden beets separate from red to avoid staining. (May be prepared up to 2 days in advance and refrigerated in covered container.)
- Place eggs in medium saucepan; add COLD water to cover by 1". Bring to boil over high heat; cook 2 minutes. Add frozen edamame. Return to boil; cook 8 minutes. Remove from heat. Drain hot water and fill pot with cold water.
- Let eggs and edamame rest in cold water 4 to 5 minutes; drain and blot dry with paper towel. Peel eggs, discarding shells and 2 yolks. Chop remaining eggs and egg whites.
- Arrange 1 cup arugula on each of 2 plates; divide onion, beets, edamame and chopped egg evenly between salads.
- In small bowl or measuring cup, combine vinegar, mustard, Splenda and lemon juice. Whisk to blend. Drizzle over salads or serve on the side.