1/2 cup Seasoned Rice Vinegar
zested and juiced (or 1/4 c. fresh OJ)
1 teaspoon Sea Salt
1/2 cup Extra Virgin Olive Oil
Melissa’s Peeled Baby Red Beets
cut into rounds
Ready-to-Eat Edamame Soybeans
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.
Do not dress the salad until time of service or the beets will discolor the edamame.