[Video] Beetroot & Edamame Salad

Beetroot and edamame both have a very vibrant colour. You might think it's too vivid but it's a great combination. In fact, while making the video, I was eating from the plate and before I realised it, it was half finished!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 40 min Cook: 20 min

Ingredients

Beetroot 4 (500g)
Lemon 1/2
Extra virgin olive oil 2 tbsp
Salt 1/2 tsp
Edamame beans (defrosted) 80g
Stilton cheese 20g
Walnuts 20g
Black pepper a pinch

Method

1
Trim the ends off the beetroot and boil in water. Turn to a simmer and cook for 30 minutes.
2
Leave the edamame to defrost overnight or pour hot water over it.
3
While the beetroot is cooking, make the marinade sauce. Into a bowl, squeeze the lemon, salt & pepper and olive oil and stir.
4
When the beetroot is cooked, remove from the hot water and cool under running cold tap water.
5
Peel off the outer skins and cut into 7-8mm thick slices. Place into the marinade sauce for at least 15 minutes and up to 2-3 hours.
6
Coarsley chop the walnuts and dry roast in a pan.
7
Place the marinated beetroot slices decoratively onto a serving dish and cover with the edamame beans and Stilton cheese broken into pieces.
8
Sprinkle with the walnuts and black pepper - and enjoy!

Tips & Note

The beetroot must be boiled whole. It takes time, but retains its lovely colour. If you slice it before boiling, the colour is far less, so it's a waste of such a beautiful vegetable. So once it's trimmed, throw it straight into the pan for the perfect result. I believe Stilton cheese goes really well with red vegetables, so I think this is an essential ingredient.

[Video] Beetroot & Edamame Salad

Beetroot and edamame both have a very vibrant colour. You might think it's too vivid but it's a great combination. In fact, while making the video, I was eating from the plate and before I realised it, it was half finished!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 40 min

Cook: 20 min

Ingredients

Beetroot 4 (500g)
Lemon 1/2
Extra virgin olive oil 2 tbsp
Salt 1/2 tsp
Edamame beans (defrosted) 80g
Stilton cheese 20g
Walnuts 20g
Black pepper a pinch

[Video] Beetroot & Edamame Salad

Recipe ID :1608 Posted on 23 JAN 2016

Serves 4

Prep 40min
Cook 20min
views 8,551
printed 52

saved 0

Beetroot and edamame both have a very vibrant colour. You might think it's too vivid but it's a great combination. In fact, while making the video, I was eating from the plate and before I realised it, it was half finished!

Share

Ingredients

Print Ingredients Email Ingredients
4 (500g)
1/2
2 tbsp
1/2 tsp
80g
20g
20g
a pinch

Method

Prep
40min
Cook
20min
1
Trim the ends off the beetroot and boil in water. Turn to a simmer and cook for 30 minutes.
2
Leave the edamame to defrost overnight or pour hot water over it.
3
While the beetroot is cooking, make the marinade sauce. Into a bowl, squeeze the lemon, salt & pepper and olive oil and stir.
4
When the beetroot is cooked, remove from the hot water and cool under running cold tap water.
5
Peel off the outer skins and cut into 7-8mm thick slices. Place into the marinade sauce for at least 15 minutes and up to 2-3 hours.
6
Coarsley chop the walnuts and dry roast in a pan.
7
Place the marinated beetroot slices decoratively onto a serving dish and cover with the edamame beans and Stilton cheese broken into pieces.
8
Sprinkle with the walnuts and black pepper - and enjoy!

Tips & Note

The beetroot must be boiled whole. It takes time, but retains its lovely colour. If you slice it before boiling, the colour is far less, so it's a waste of such a beautiful vegetable. So once it's trimmed, throw it straight into the pan for the perfect result. I believe Stilton cheese goes really well with red vegetables, so I think this is an essential ingredient.

PRO
Mizue
I’ve got 179 recipes!

MIZUE
Step into my kitchen!
Ideal for entertaining.
Courgettes, Chicken thighs, White wine, Olive oil, Salt & pepper, Rosemary, Herby Breadcrumbs:, Breadcrumbs, Garlic (finely chopped), Parmigiano reggiano (grated), Flat leaf parsley (finely chopped), Dried oregano, Dried chilli (finely chopped)
PRO
You'll really look forward to getting up early for this!
Banana, Porridge oats, Butter, Golden syrup, Dates, Dried cranberries, raisins or sultanas, 【A】, Pumpkin seeds, Almonds
PRO
You will easily gulp this down even if you're not hungry!
Swede, Cod, Ginger juice, Dashi granules (Hondashi), Water, Salt, Potato starch, Spring onion, Cayenne pepper
PRO
The leeks bring a delicious sweetness to this dish.
Leeks, Pork belly, Seasonings:, Ginger, Sake, Soy sauce, Dark brown muscovado sugar, Vegetable oil
PRO
It's the hot oil poured over the top that makes this dish.
Baby spinach, Brown shrimps (cooked), Oil sauce:, Garlic, Vegetable oil, Sauce:, Sugar, Lime, Fish sauce (nam pla), Lemongrass, Fresh chilli
PRO
Spread on toast or enjoy with some wholemeal bread or a baguette.
Dried porcini mushrooms, Mushrooms, Garlic, Onion (medium), Butter, White wine, Salt, Pepper, Lemon juice, Double cream, Finely chopped parsley
PRO

Similar Recipe

A great variety of tastes and textures, it's a blue cheese lover's paradise.
Bread loaf (small), Garlic, Olive oil, Salt & pepper, Flour, Vegetable oil, Blue cheese (Danish Blue), Milk
Very simple and easy but looks so professional and beautiful because of the round mould you make it in.
Avocado, Tofu, Spring onion, Smoked salmon slices, Lemon juice, Mayonnaise, Wasabi, [Sauce], Dashi broth, Mirin, Light soy sauce, Potato starch in a bit of water
M Kushima
PRO
Mozzarella caprese is delicious but a bit watery. Put tomatoes in an oven to make them semi 'sundried' and you'll have a tastier (and not so wet) caprese!
Tomatoes, Mozzarella cheese, Salt, Olive oil, Balsamic vinegar
Add a touch of sweetness to Branston's Original Pickle with some oyster sauce.
Bok choy bunches, Salt, Vegetable oil, Branston Pickle, Oyster sauce, Chicken stock, Ginger, Garlic, Cornflour (or potato starch)
cookbuzz
PRO
The sourness of this dish will really stimulate your appetite, so enjoy this as a starter.
Asparagus, Red pepper, Yellow pepper, Celery, Cucumber, Cherry tomatoes, ●Olive oil, ●White wine vinegar, ●Garlic puree, ●Salt & pepper, ●Sugar, ●Honey, ●Italian herbs
Tobuchan
HOME
The pale green of this dish looks very refreshing.
【A】, Avocado, Plain yogurt, Lime juice, Cream cheese (like Philadelphia), 【B】, Sugar, Double cream, Gelatine, 【C】, Biscuits, Melted butter, 【D】, Water, Lime and avocado as a garnish
Yukiko
PRO

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME