Edamame Beet Salad with Champagne Lemon Vinaigrette
A rich yet refreshing salad for any time of year - we love the Lemon Champagne vinaigrette with thyme and pine nuts!
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4 medium beets
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6 ounces shelled edamame
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2 ounces pine nuts (optional)
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3 Tbsp olive oil
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2 ounces fresh thyme leaves
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Blake Hill’s Lisbon Lemon with Champagne Jam
Instructions.
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1
Whisk together 4 Tbsp of Blake Hill’s Lisbon Lemon with Champagne Jam, olive oil and thyme until mixture emulsifies
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2
Season to taste with salt and black pepper
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3
Preheat oven to 400°F
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4
Wash beets, wrap in foil and bake for 30-40 minutes
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5
Let beets cool, then peel and slice
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6
In a salad bowl, add sliced beets, edamame and pine nuts
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7
Dress salad with the Lemon Champagne vinaigrette, serve and Enjoy!
