Beet Salad with Edamame

Beet Salad with Edamame

Health Rating
Prep Cook Ready in Servings
10 min 0 min 10 min 4


454 gm Beets, boiled, drained (peeled and roughly chopped, skins removed)
2 tbsp Flaxseed oil
1 tbsp White wine vinegar
1 tbsp hulled Hemp seeds, shelled
2 cup Lettuce, spring mix (mesclun)
1/2 tsp Sea salt
1/2 tsp Black pepper
3 cup Edamame (soybeans), cooked


Drizzle the oil and vinegar over the beets and sprinkle with sea salt and ground pepper to taste. Finish with hemp hearts and serve with mixed greens and edamame.

Nutrition Facts

Per Portion

Calories 344
Calories from fat 153
Calories from saturated fat 15.2
Total Fat 17.0 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.7 g
Monounsaturated Fat 3.1 g
Cholesterol 0
Sodium 649 mg
Potassium 1179 mg
Total Carbohydrate 27.6 g
Dietary Fiber 8.6 g
Sugars 9.3 g
Protein 20.1 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 3.4

Energy sources

Recipe from:
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