Beet, Arugula and Mint Salad
  • 1 cup frozen organic edamame, shelled
  • ⅓ cup roasted pumpkin seeds
  • 2 medium raw beets, spiralized
  • 3 cups baby arugula
  • 1 avocado, cubed (optional)
  • ⅔ cup feta cheese or goat cheese, crumbled
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons lime juice
  • ⅓ cup olive oil
  • 2 Tablespoons fresh mint leaves
  • 2 Tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • kosher salt
  • freshly ground black pepper
  1. Bring a pot of water to a boil and add the frozen edamame. Cook for about 5 minutes and then rinse with cold water and drain.
  2. If your pumpkin seeds are not toasted, heat a skillet at medium heat and toast them for about 5 minutes, stirring often.
  3. If you cannot find spiralized beets, you can grate them or slice them with a mandoline and chop them into long pieces.
  4. For the dressing, add the apple cider vinegar, lime juice, olive oil, mint, honey or maple syrup, Dijon mustard, salt and pepper to a small blender and blend for a few minutes.
  5. To assemble the salad, use a large platter or serving bowl and add the arugula, edamame, pumpkin seeds, beets, avocado and feta or goat cheese.
  6. Gently toss with dressing.
Recipe by Sugar Plum Sisters at