Whisk together 4 Tbsp of Blake Hill’s Champagne Lemon Jam, olive oil and thyme until mixture emulsifies
Season to taste with salt and black pepper
Preheat oven to 400°F
Wash beets, wrap in foil and bake for 30-40 minutes
Let beets cool, then peel and slice
In a salad bowl, add sliced beets, edamame and pine nuts
Dress salad with the Lemon Champagne vinaigrette, serve and Enjoy!