Ingredients
4small beets,(1 oz each)
2cupsedamame,(½ lb), shelled
1tbsprice vinegar
2tspsoy sauce
1½tspasian sesame oil
1tspfresh ginger,finely grated
2scallions
1tbspbasil,julienned
Preparation
In a large saucepan, set a steamer basket over ½ inch of water and bring to a boil. Add the beets, cover and cook over moderate heat for about 20 minutes, until tender.
Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate.
Steam the edamame in the same steamer basket for about 5 minutes, until tender.
Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges.
In a medium bowl, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat.
Sprinkle the basil on top before serving, and enjoy!
