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Beet and Edamame (Soybeans) Salad with Citrus Vinaigrette
By Chef Tom Fraker

Beet and Edamame Salad with Citrus Vinaigrette

1/2 cup Seasoned Rice Vinegar
2 whole Organic Oranges zested and juiced (or 1/4 c. fresh OJ)
1 teaspoon Sea Salt
1/2 cup Extra Virgin Olive Oil
2 packages Melissa’s Peeled Baby Red Beets cut into rounds
2 packages Ready-to-Eat Edamame Soybeans (3 pack)

In a bowl, whisk together the vinegar, the zest, the juice and the salt.

While whisking, slowly pour in the olive oil.

In another bowl, gently stir together the beets and the edamame.

Place the edamame and beets on individual salad plates and dress with the vinaigrette.

Serve immediately.

Do not dress the salad until time of service or the beets will discolor the edamame.