Golden Beet Salad


  • 4 Golden Beets
  • Chopped Romaine Lettuce
  • 2 cups cooked shelled Edamame
  • 1 large grated Carrot
  • 1 chopped Red Bell Pepper
  • 4 Tablespoons chopped Red Onion
  • 4 Tablespoons crumbled Goat Cheese
  • 4 Tablespoons Balsamic Glaze
  • 4 Tablespoons chopped Pecans
  • Dash Salt
  • Dash Pepper


Trim top and bottom from beets, wrap each in foil and bake at 425 for 50-55 minutes. Remove, cool 10 minutes, remove skin, chop each beet into bite size pieces.  Add chopped beet to bed of romaine, along with 1/2 cup edamame, 1/4 of the Carrot and Bell Pepper, as well as 1 Tablespoon onion, cheese, glaze and pecans.  Season with salt and pepper as desired, repeat with remaining ingredients.