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

Roasted Beets with Edamame & Arugula Recipe

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…)

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Roasted Beets with Edamame & Arugula

Roasted Beets with Edamame & Arugula Recipe

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.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

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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76 Comments

  • Reply
    Natalie @ Once Upon a Cutting Board
    January 28, 2013 at 10:58 pm

    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!

    • Reply
      Kiersten
      January 30, 2013 at 1:52 pm

      Yeah, that beet juice is a pain to get out! I had some under my fingernails for a day or two. Luckily my camera was unharmed. πŸ™‚

  • Reply
    Stephanie @ henry happened
    January 28, 2013 at 11:19 pm

    Well, good for you in pushing your boundaries! Maybe an avocado or tomato will be next? (Did I remember those right?) πŸ™‚ I love beets – they are so good roasted.

    • Reply
      Kiersten
      January 30, 2013 at 1:50 pm

      I know! I have to get myself to eat an avocado this year. Now tomatoes, I don’t know…

  • Reply
    Katie (The Muffin Myth)
    January 29, 2013 at 2:35 am

    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 chΓ¨vre are best friends. Looks like a good cookbook, I may just have to get my hands on a copy. Thanks for sharing the recipe.

    • Reply
      Kiersten
      January 30, 2013 at 1:50 pm

      It’s a great book–lots of light, healthy vegetarian options made with real ingredients. πŸ™‚

  • Reply
    Purabi Naha
    January 29, 2013 at 3:12 am

    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.)

    • Reply
      Kiersten
      January 30, 2013 at 1:48 pm

      I can definitely see how beet juice would work as a lipstick!

  • Reply
    Sara @my less serious life
    January 29, 2013 at 6:04 am

    i buy pickled beets all the time as a salad topper – but haven’t roasted them or done anything with them on my own. i’m sure they are amazing though…good for you for trying something new!

  • Reply
    Carolyn
    January 29, 2013 at 7:35 am

    I am not a picky eater but I really, REALLY don’t like beets. I’ve tried, I really have, but it’s just not happening! πŸ™‚ Pretty salad, though!

    • Reply
      Kiersten
      January 30, 2013 at 1:47 pm

      Yeah, people seem to have strong feelings about them either way. πŸ™‚

  • Reply
    Liz @ A Nut in a Nutshell
    January 29, 2013 at 9:32 am

    I saw that photo and thought absolutely not, but then I read your post and now I’m thinking…well alright. I’ll give it a go, and the photos are just beautiful.

    • Reply
      Kiersten
      January 30, 2013 at 1:46 pm

      I know, right? It’s horrifying! I just had to mentally block that vision from my head in order to enjoy the salad. πŸ™‚

  • Reply
    Amanda
    January 29, 2013 at 2:05 pm

    Gorgeous salad!!

  • Reply
    Abby @ The Frosted Vegan
    January 29, 2013 at 2:40 pm

    I have been SO apprehensive concerning beets for the longest time, but done right, they are so so good!

    • Reply
      Kiersten
      January 30, 2013 at 1:36 pm

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

  • Reply
    Genevieve
    January 29, 2013 at 3:50 pm

    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!

    • Reply
      Kiersten
      January 30, 2013 at 1:35 pm

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

  • Reply
    Apryl @ Christian Clippers
    January 29, 2013 at 9:48 pm

    That looks amazing! I love beets πŸ™‚

  • Reply
    Sylvie @ Gourmande in the Kitchen
    January 30, 2013 at 2:07 am

    I love vegetables of all kinds but I have to admit that beets are the ones I struggle with as well.

  • Reply
    SweetSugarbelle
    January 30, 2013 at 4:19 pm

    I absolutely LOVE beets! This salad is perfect for me!

  • Reply
    Heidi @ Food Doodles
    January 30, 2013 at 4:45 pm

    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!

  • Reply
    Molly
    January 30, 2013 at 5:29 pm

    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.

    • Reply
      Kiersten
      January 31, 2013 at 11:44 am

      I’m glad it turned out well! Adding goat cheese is a great idea. πŸ™‚

  • Reply
    [email protected] eco friendly homemaking
    January 30, 2013 at 10:45 pm

    This is my kind of salad!

  • Reply
    CJ at Food Stories
    January 31, 2013 at 9:16 am

    Oh wow ~ this looks fantastic πŸ™‚

  • Reply
    Diane {Created by Diane}
    January 31, 2013 at 12:01 pm

    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 πŸ™‚

    • Reply
      Kiersten
      February 1, 2013 at 1:26 pm

      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. πŸ˜‰

  • Reply
    Bernadette @ Now Stir It Up
    January 31, 2013 at 2:13 pm

    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!

    • Reply
      Kiersten
      February 1, 2013 at 1:04 pm

      Yeah, I’ve found that as I’ve gotten older, a lot of the foods I wouldn’t eat as a child I ended up liking now. That’s always a good thing! πŸ™‚

  • Reply
    Shaina
    January 31, 2013 at 11:23 pm

    I adore roasted beets. Gorgeous salad.

  • Reply
    Aubrey
    February 1, 2013 at 10:34 am

    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.

    • Reply
      Kiersten
      February 1, 2013 at 12:43 pm

      I’m glad you found my blog! πŸ˜€ 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!

      • Reply
        Aubrey
        February 2, 2013 at 9:48 am

        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!

        • Reply
          Kiersten
          February 2, 2013 at 4:20 pm

          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. πŸ™‚

  • Reply
    Kelly @ Texas Type A Mom
    February 2, 2013 at 4:01 pm

    This sounds like a pretty great cookbook!

  • Reply
    georgia
    February 3, 2013 at 6:32 pm

    best salad I have ever had. thank you for posting

    • Reply
      Kiersten
      February 4, 2013 at 9:26 am

      I’m so glad you enjoyed it!

  • Reply
    Amanda
    February 19, 2013 at 9:27 pm

    I’ve never tried beets before but this salad looks amazing. I love edamame so this might get me to try them!

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