Very nutritious, very simple and tossed in a piquant dressing. You want equal amounts of beets and edamame beans, about 8 oz., so you need to weigh the beets. (I love snacking on edamame beans with a little bit of salt).
Total prep and cooking time – about 1 hour (if you speed up the time it takes for the beets to cool)
Pre-heat oven to 350 degrees F.
Frozen edamame beans
2 tbsp. prepared horseradish
2 tbsp. sheep’s yoghurt (I use this because of its low lactose otherwise plain yoghurt but not low fat)
Roast beets in their skins wrapped in aluminum foil for some 45 minutes until tender when pricked with a fork. Remove from foil and let cool before peeling off the skin and cutting into cubes roughly the same size as the edamame beans. If you want to speed up the process place the beets in a pan of cold water with ice cubes.
While beets are in the oven cook the edamame beans, drain and leave to cool.
Whisk together the horseradish and yoghurt.
Place beets and edamame beans in a mixing bowl and mix well with the dressing. Transfer into a serving dish and serve immediately.