It is said that we eat with our eyes first. If that is the case, than this salad will definitely satisfy. This colorful salad is an amazing accompaniment to any meal. It can also be enjoyed as a delicious and healthy snack on its own.
Start by preheating the oven to 375*. Clean six to eight medium beets, and cut them into small cubes. Toss with extra virgin olive oil, sea salt and pepper. Into a baking dish they go to roast in the oven for twenty minutes or until fork tender.
Meanwhile, rinse and strain twelve ounces of shelled edamame and two fifteen ounce cans of garbanzo beans, also known as chickpeas. Toss into a large bowl.
Clean two large carrots and slice into match sticks. Chop one large sweet onion, one red pepper, one orange pepper, and one yellow pepper. Add the veggies in with the edamame and garbanzo beans.
Once the beets are cooked, allow them to cool and add them in to the edamame mixture.
Pour one-half cup or so of vinegar into a small mixing bowl. For this batch I used a serrano honey vinegar. Honestly, I think I could drink this by the glass!
Over the vinegar bowl, grate three cloves of garlic and a one inch piece of ginger which was peeled. Add in some fresh ground sea salt and pepper. Right now I am loving using mixed peppercorns. It gives things a slightly different taste than black peppercorns alone. Whisk well.
Pour the seasoned vinegar over the edamame mixture and toss well to combine. Adjust seasonings as necessary. Allow to sit in the fridge a few hours to really allow all flavors to marry.
This salad is a colorful treat that you can enjoy with several of your senses…..sight, taste, and don’t forget smell!