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
Whisk together 4 Tbsp of Blake Hill’s Lisbon Lemon with Champagne 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!