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!

Serving Size: Serves 4

4 medium beets

6 ounces shelled edamame

2 ounces pine nuts (optional)

3 Tbsp olive oil

2 ounces fresh thyme leaves

Blake Hill’s Lisbon Lemon with Champagne Jam

1

Whisk together 4 Tbsp of Blake Hill’s Lisbon Lemon with Champagne Jam, olive oil and thyme until mixture emulsifies

2

Season to taste with salt and black pepper

3

Preheat oven to 400°F

4

Wash beets, wrap in foil and bake for 30-40 minutes

5

Let beets cool, then peel and slice

6

In a salad bowl, add sliced beets, edamame and pine nuts

7

Dress salad with the Lemon Champagne vinaigrette, serve and Enjoy!

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