日本語
Log In Join Us Help

[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
  1. Home
  2. Mizue
  3. [Video] Beetroot & Edamame Salad

[Video] Beetroot & Edamame Salad

Recipe ID :1608 Posted on 23 JAN 2016
PRINT Email me this recipe

Serves 4

Prep 40min
Cook 20min
views 8,553
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
Mizue
Recipe By
PRO
Mizue
I’ve got 179 recipes!

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.

Category

Britain Poland Salads Starters Beans / Lentils / Pulses Beetroot Cheese Green Vegetables Nuts Autumn Light Bites Spring

Related edamame walnuts Stilton cheese beetroot salad
PRO
Mizue
I’ve got 179 recipes!

MIZUE
Step into my kitchen!

Deep-fried Mackerel With Porridge Oats in a Leek Sauce

Even those who don't like fish will enjoy this.
Mackerel fillets, Soy sauce, Sake, Flour, Egg white, Porridge oats, Vegetable oil, Leek (small), Sesame oil, Sauce:, Chinese chilli bean sauce, Vinegar, Sugar
PRO

Quinoa, Green Bean and Tomato Salad

Quinoa is a very healthy and highly nutritious grain from South America. Enjoy its wholesome texture.
Quinoa, Green beans, Cherry tomatoes, Lemon, Extra virgin olive oil, Salt & pepper
PRO

Italian Sauteed Cucumber

Easy and trendy.
Cucumber, Olive oil, Garlic, Bacon, Salt & pepper, Balsamic Glaze
PRO

[Video] Boozy Carrot Orange Cake

A light and airy carrot cake, with lots of carrots and a good orange flavour.
Organic orange zest, Organic carrots , Plain flour, Baking powder, Light brown cane sugar, Egg, Olive oil, Granulated sugar, Walnuts, Grand Marnier, (Icing), Icing sugar, Water
PRO

Cucumber Maki Roll　

A general rule: half a nori sheet, 80g sushi rice placed with a 2cm gap across the top; the cucumber should be 1cm square long strips - then it should work out fine (probably).
Hot cooked rice, Sushi vinegar, Nori sheets, Cucumber
PRO

Steam Fried Aubergines

These aubergines cooked in a heavy pan like Le Creuset have a good deep flavour, ready to eat alongside your mains.
Aubergine (large), Oil, Garnishes (spring onion, ginger or bonito flakes)
PRO

Similar Recipe

Crouton Boulders with a Blue Cheese Dressing

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
Green Eyed Girl
HOME

Avocado & Mango Crab Starter

Just chop and mix! It's a colourful salad. You can use prawns instead of the crab if you prefer.
Avocado, Mango, White crabmeat, Fresh red chilli, Lime, Salt, Extra virgin olive oil
Mizue
PRO

Beetroot Dressing

This will aid digestion, beetroot is a fantastic vegetable!
Beetroot, Your favourite salad pack, Dressing:, Greek yogurt, Your favourite vinegar, Honey, Sea salt, Olive oil
Nagomi Kitchen
PRO

Asparagus Salad With Boiled Egg, Onions & Bacon

All the ingredients were in my fridge. The flavour of the bacon and the sweet onions give it a nice touch. The dressing is so simple with extra virgin olive oil and balsamic glaze.
Lettuce, Baby plum tomatoes, Asparagus, Bacon rashers, Onion, Eggs, Olive oil, Extra virgin olive oil, Balsamic glaze, Salt & pepper, Finely chopped parsley
Yukari Elliott
PRO

Courgette & Feta Salad

Adding the sundried tomatoes give colour and flavour to this salad, hot or cold, served with cous cous or a baguette.
Courgette (large), Sundried tomatoes (in oil), Feta cheese, Olive oil, Balsamic vinegar, Salt & pepper, Basil leaves
KT
HOME

Avocado & Smoked Salmon Round Salad

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

All New Recipes

Spaghetti with asparagus

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

Easy Aubergine with Miso sauce　簡単ナス味噌

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)
Deepseafish
HOME

Easy chocolate cake

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)
MyWeekendPlan
HOME

Chinese-style fried chicken topped with chopped scallions and sweet vinegar and soy sauce

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

No cooking required...the finest Tuna and Cabbage Salad

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

Korean Bulgogi with Broccoli...delicious and nutritious

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
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.