Ingredients
3 medium golden beets
2 tablespoons plus 1 teaspoon olive oil, plus more for drizzling
1 cup thawed frozen shelled edamame
Coarse salt and pepper
1 tablespoon red-wine vinegar
3 cups baby arugula
1/2 cup fresh basil leaves
Preparation
Heat oven to 425 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Let cool, then peel and slice.
On a baking sheet, toss edamame with 1 teaspoon olive oil; season with salt and pepper. Roast, shaking pan once, until golden, 20 to 25 minutes.
In a small bowl, whisk vinegar and 2 tablespoons olive oil. In a medium bowl, combine arugula, basil, beets, and edamame. Toss with dressing and season with salt and pepper.
