Roasted Beet and Edamame Salad

Here in the Northeast, spring is just around the corner. There are a few clumps of snow in our backyard, but the daffodils and crocuses are pushing through the ground, too. It’s a time of transition — and this salad really seems to capture that contrast, marrying roasted winter vegetables with bright green edamame and fresh goat cheese (always Owen’s favorite).

This salad has enough toothsome presence to stand on its own as a light lunch, or you can serve it with bit of grilled meat for a Sunday supper.

Method:

6 beets, trimmed and scrubbed

3 c. frozen shelled edamame

1 c. almonds, roughly chopped

2 scallions, thinly sliced

1 pint grape tomatoes, some halved, some quartered

an ounce or two of goat cheese, crumbled

balsamic vinegar

extra virgin olive oil

Preheat the oven to 400 degrees F. Wrap beets individually in aluminum foil, place on a baking sheet and roast 45 minutes. When the beets are cool enough to handle, slip them from their skins between paper towels. Cut into half-inch dice.

Prepare the edamame according to the package’s directions. Heat a turn or two of olive oil in a saute pan over medium heat and saute the edamame for 4-5 minutes, until lightly browned. Turn the beans out into a mixing bowl. Add the almonds to the pan and toast for 3-4 minutes.

To the mixing bowl, add the beets, almonds, scallions, tomatoes and goat cheese. Whisk together one part olive oil with two parts balsamic vinegar and dress the salad. Season to taste with coarse salt and freshly ground black pepper.