Recipe | Roasted Beets with Edamame & Arugula + Meatless by Martha Stewart Living

Roasted Beets with Edamame & Arugula
I finally did it.

I finally tried beets.

For a food blogger, I think I’m a pretty picky eater. I tend to stick to foods that I know I like and until I started blogging, I rarely felt the need to branch out beyond that. At 32 years old, I’m pretty set in my ways. But now that I blog, I feel like I should try new things because I don’t want to bore you all with the same ingredients over and over again.

Enter: beets.

Beets
The past few times I’ve gone grocery shopping, I’ve found myself eying the bunches of beets in the produce section, wondering if maybe I should try them and then quickly talking myself out of it. “I have too much to cook this week! I can’t fit anything else in!” But after receiving a review copy of Martha Stewart Living’s new cookbook, Meatless: More Than 200 of the Very Best Vegetarian Recipes, I decided to make the Roasted Beets with Edamame & Arugula recipe that caught my eye. So I picked up my beets, took some pretty pictures of them, wrapped them up, and popped them in the oven. And then this happened:

Roasted Beet
OH HECK NO! People eat this?! People really eat this?! It looked like a prop from a particularly grisly episode of CSI. This photo is going to haunt me in my dreams. So at this point, I decided no, there’s no way I’m eating a beet. No! Way!

But then I peeled it and sliced it and it didn’t look so bad after all. And when I tried it with the roasted edamame and arugula, I found that it tasted pretty good–pleasantly sweet and a little bit earthy. Are beets my favorite vegetable? No! But now I know that I like them and will eat them. Especially in a light salad like this.

Martha Stewart Living Meatless Roasted Beets with Edamame & Arugula
I’m a bit of a Martha Stewart fangirl, so I had high expectations when I found out about Meatless and it did not disappoint. I subscribe to Martha Stewart Living, Whole Living, and Everyday Food, so many of the recipes in this book were familiar to me, but it’s still nice to have them all in once place. What I love about Whole Living and Everyday Food in particular is that the recipes are always fairly unfussy and they’re made with the types of ingredients I like to cook with–this is true of Meatless as well. No “buy a package of frozen veggie burgers and crumble them up to make tacos” or recipes with hard-to-find ingredients; these are inspired recipes that are absolutely doable for the home cook. If you’re new to vegetarianism, this book has an appendix full of sample menu plans and other useful information to help make meatless cooking a little bit easier.

(And if you’re new to beets? Well, you’ll be happy to know there are plenty of beet recipes in this book! I might just try all of them…)

Roasted Beets with Edamame & Arugula

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Roasted Beets with Edamame & Arugula

A winter salad made with tender roasted beets and edamame. From Martha Stewart Living's Meatless: More Than 200 of the Very Best Vegetarian Recipes.

Ingredients

  • 3 medium beets
  • 2 tablespoons + 1 teaspoon olive oil, + more for drizzling
  • 1 c. frozen shelled edamame, thawed
  • salt + pepper to taste
  • 1 tbsp. red wine vinegar
  • 3 c. baby arugula
  • 1/2 c. fresh basil leaves

Instructions

  1. Preheat oven to 425 degrees.
  2. Drizzle beets with olive oil; wrap in parchment paper, then in foil. Roast on a rimmed baking sheet until tender, about 1 hour. When cool enough to handle, rub off skins, then thinly slice.
  3. Meanwhile on a second rimmed baking sheet, toss edamame with 1 teaspoon of oil; season with salt and pepper. Roast, tossing halfway through, until golden, 20-25 minutes. Let cool slightly.
  4. In a small bowl, whisk together vinegar and remaining 2 tablespoons olive oil. In a medium bowl, combine arugula, basil, beets and edamame. Toss with dressing, season with salt and pepper, and serve.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    Too funny! I made a couple recipes with beets this weekend and every time I prepped one I said to myself how beets must be one of the most beautiful vegetables and contemplated taking a picture but didn’t want to stain my camera with beet juice! Good for you for trying them, they really are good!

  2. says

    I love the idea of roasting the edamame! This salad pairs together several of my favourite things – beets, edamame, and arugula. Yum! I’d crumble some soft goat cheese in there too; I think beets and chèvre are best friends. Looks like a good cookbook, I may just have to get my hands on a copy. Thanks for sharing the recipe.

  3. says

    Beets do taste good, although I admit that many avoid eating these because of the colour and look. This salad is wonderful and your presentation is commendable. Glad to know that now you’ll start eating beets…good for health!
    (When lipsticks were not invented, beet juice in concentrated form was applied to make the lips appear red.)

    • Kiersten Frase says

      Yeah, pretty much every vegetable tastes better when roasted, so I think that helps. :) I’m glad I’m not the only one who was nervous about trying beets!

  4. says

    As a beet lover, I’m glad you finally gave them a try and are learning to like them! My mom still refuses to even try them, so at least you’ve gotten over that hurdle! I’ve never tried pairing them with edamame, but it sounds like a great combination for a salad!

    • Kiersten Frase says

      Whenever you posted a beet recipe, I’d tell myself, “I really need to try beets one of these days.” :) They are definitely a little bit freaky, but they do taste better than expected.

  5. says

    I’m seriously laughing at the CSI comment! Too funny! I’ve always loved beets, probably because my mom cooked them a lot when I was a kid… But I’ll admit they’re kinda scary, haha. Lovely looking salad!

  6. Molly says

    I made this last night and received compliments! I would however add goat cheese as it accents beets well and add some pizaz.

    Note: run beets under cool water after roasting to handle sooner rather than waiting to cool.

  7. says

    I LOVE beets!
    I’m glad you gave them a try, I can recall for years saying I’ll eat almost anything but beets. The reason was I had only had canned beets, my dad loves them…so does my son. Once I gave real beets a try I was hooked and when they accompany goat cheese well…I’m glad others don’t like them as much as me, that way I get to have more. Yep I’m a real brat that way :)

    • Kiersten Frase says

      I’ve never had canned beets, but my husband loves them. I was thinking about maybe trying the canned kind next, but now you have me thinking it’s best to stay away. ;)

  8. says

    I tell people I hate beets, but like you I eye them everytime I am in the store. I had only had them during my childhood, and to be honest, I hated everything. Since then I have noticed so many things I didn’t like have changed. I tried beets again (recently!) and found that I enjoy the earthiness. This salad looks good. Maybe Ill try roasting some red and golden beets for it. Thanks for the inspiration!

  9. Aubrey says

    I Just found your site and I love it! I am new to a meatless life and trying to figure out new recipes and learn all over how to cook is a but daunting. This one looks great! Do you think you could roast beets in a slowcooker? The crock is my best friend with our busy life.

    • Kiersten Frase says

      I’m glad you found my blog! :D Vegetarian cooking can be daunting at first, but once you get into the swing of things, I think you’ll find it’s easier than cooking with meat. I haven’t roasted beets in a slow cooker myself, but I just found this recipe for it: http://southernfood.about.com/od/crockpotvegetables/r/Roasted-Beets-Slow-Cook.htm

      On a related note, if you do a lot of crockpot cooking, I highly recommend Fresh from the Vegetarian Slow Cooker by Robin Robertson. It’s one of my favorite cookbooks!

      • Aubrey says

        Thanks for the links! I do a lot of slow cooker stuff because I have 4 children and a very busy house! I also like do freezer meals that I can make ahead. I am looking for more vegetarian/vegan meals like that as well. So many of those types of meals are meat heavy and I am trying super hard to get the meat out of our diet! Do you have any suggestions of a resource to find more recipes that would fit that bill? Thanks so much!

        • Kiersten Frase says

          I actually have a freezer cooking project in the works right now! But in the meantime, I can tell you that I make a LOT of soups and we’ll have half the night I make it and freeze the other half for the future. I think I’ve successfully frozen every soup recipe I’ve posted on my blog. Chilis are another easy make ahead and freeze option. You can make your own veggie burgers for a much lower cost than it would be to buy them and freeze those as well. Even bean or veggie burritos can be made and frozen. Calzones are another favorite–they are so good you wouldn’t even know they were frozen. This recipe is a great one to start out with & you can customize it with just about any filling: http://www.marthastewart.com/313608/broccoli-calzones. I freeze taco filling, sloppy joe filling (I have a recipe for that on my blog), mac & cheese, casseroles. :)

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