I must confess to you- it has been quite a while since I have bought beets. Although I absolutely adore the taste of fresh beets, the purple fingers, cutting board, and countertops that come from their preparation unfortunately discourage me from cooking with them on a regular basis. I have been eyeing them up at the local farmer’s market for the past several Thursdays but always left the vegetable booth empty-handed. Last week, when staring down the pile of plump beets, I decided to go for it, and I purchased a handful for cooking. Since I started my first job as a Registered Dietitian on Monday, I wanted to prepare my lunches for the week on Sunday so that I would have nutritious, plant-based meals to power me through my first week of being the new girl.
Cue the mass production of this Fresh Beet-Edamame Salad! The colorful appearance of this dish was the perfect conversation starter for my first week on the job, and I made friendly conversation with several coworkers who came up to me to ask about my lunch. To save time when preparing this recipe, feel free to roast the beets and cook the brown rice on the day before you compile the rest of the salad. Then, on the meal prep day itself, all you will need to do is chop, measure, mix, portion, and refrigerate!