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Cooking for Two – Beet and Edamame Salad

Cooking for Two – Beet and Edamame Salad

When cooking for two it can be challenging to find recipes where you don’t end up with enough food that you’re eating leftovers for a week.

Our family’s all time favorite salad is Potato Salad to Feed a Crowd followed closely by Hawaiian Macaroni Salad but both recipes make a huge salad which is a lot for two people to use up without having to include them in every meal for several days.

As well, for them to taste their best, they need to be made ahead of time.

If you’re like me, there are times when you want a salad that can be thrown together quickly and on the table in the time it takes to make the rest of the meal.

This Beet and Edamame Salad fits the bill!

True, the edamame will need to be cooked ahead of time but you could do this any time during the day when you have a few minutes or cook them the night before and have them in the fridge. You could also cook and flash cool them by putting them in a bowl of ice after draining.

Beet and Edamame Salad

Ingredients:

1 can beets (drain well)

1.5 cups frozen shelled edamame (cook and allow to cool completely)

2 – 3 small green onions, chopped

20 cherry tomatoes sliced in half

2 – 3 tbsp balsamic vinaigrette

1/4 c slivered almonds

Directions:

If you haven’t already done so, cook, drain and cool the edamame.

Cut the sliced beets into quarters.

Chop the green onions and slice the cherry tomatoes in half.

Beet and Edamame Salad - 5 simple ingredients to make this salad

Add the beets, edamame, green onions and tomatoes to a bowl.

Beet and Edamame Salad - Beets, Edamame, Green Onions and Tomatoes in a Bowl

Add 2 to 3 tablespoons of balsamic vinaigrette.

Beet and Edamame Salad - Add 2 to 3 tbsp of Balsamic Vinaigrette

Lightly toss to combine the ingredients.

Beet and Edamame Salad - Toss ingredients

Allow the salad to sit and marinate while the rest of the meal is cooking.

Add slivered almonds right before serving and toss to combine.

Beet and Edamame Salad - Add slivered almonds and toss lightly

This Beet and Edamame Salad is so delicious!

Here I’ve served it in individual bowls topped with a sprig of fresh dill weed.

Beet and Edamame Salad - Serve topped with a sprig of fresh dill weed

The salad has a clean, fresh taste, making it one you’ll want to add to your list of quick and easy spring and summer salads!

 

 

The original version of Beet and Edamame Salad was one I found online several years ago. It looked so good and fit into my low GL eating plan while at the same time being a dish that Dave would enjoy eating too.

The first time I went to make it, I realized that the recipe would need to be adjusted to make a smaller salad for two. (If you’re making it for more than two, simply double or triple the recipe above.)

I made the following changes to the original recipe that first time and this has been the recipe I’ve used ever since:

Canned beets were substituted for the roasted beets.

The original called for adding crumbled goat cheese but I didn’t want to buy a package of goat cheese just to use a small portion of it in this recipe, so I chose not to add cheese at all.

I had slivered almonds on hand. Those replaced the chopped whole almonds.

I almost always have a bottle of balsamic vinaigrette in the fridge so I used that for the dressing.

When you find a recipe online, don’t be afraid to adjust it to make it fit your needs.

 

Pin the recipe for future reference by clicking on the Pinterest button underneath this post. Thank you for sharing!

Beet & Edamame Salad

 

 

 

This post was first published on Super Mom – No Cape in March of 2013. It has been updated with all new photos and more detailed instructions.

 

 

 

5 Comments

  • Vickie Horsfall
    March 20, 2013 8:54 am

    I can see why you pinned this–it looks great. I will certainly try this. Thanks for sharing it!
    ~~~Vickie

  • Stephanie in NH
    April 15, 2013 5:04 pm

    I have been wanting to make this for a few weeks and finally got the supplies. Never cooked edamame before. Just made it for supper and I couldn’t stop sampling it. It’s going to be my “go to” summer salad. I had Feta cheese so crumbled some in and used walnuts. I’ll wait and see what Gary says before I tell him what’s in it:) Thanks Sue, great recipie

  • Catherine Pritchard
    April 22, 2017 1:00 am

    Thank you for the new recipe. I’m always on the lookout for salad recipes and it annoys me to pay such a lot in the supermarket for such small pots. It looks delicious

  • Rachel
    April 22, 2017 3:38 am

    I’ve noticed we keep being told that households are shrinking, but neither recipes nor grocery shop quantities are doing so… No wonder food wastage is so high!

  • Angie Spuzak
    April 27, 2017 11:27 am

    This is a delicious looking salad. I love beats and edamame, although I am careful not to overdo soy based meals. Nice photography also makes this recipe all the more appealing! I think I am going to give it a go for lunch today!

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