Kale, Roasted Beet and Edamame Salad
I’ll be honest and tell you that I have been waiting to post this salad recipe for exactly four months. Not all that long if you consider the fact that my friend Rebecca Miller Ffrench was able to put on the finishing touches and have published her fabulous new cookbook, Whole Protein Vegetarian, in that amount of time.
In the final stage of her gargantuan project Rebecca called on fellow foodies to test recipes and provide detailed feedback. I was honored to be among those who participated and thrilled when this Kale, Roasted Beet and Edamame recipe came my way.
But before I get into the recipe, let me talk about Whole Protein Vegetarian. This cookbook would be appreciated if not only for the gorgeous food styling and photography–it can easily compete with any coffee table book on your ottoman; and for its unique recipes, breakfast through sweets, which combine favorite ingredients with the more exotic. But possibly the most invaluable aspect of Whole Protein Vegetarian (if I was forced to choose just one) is the detailed explanation of protein intake from a plant-based vs. animal-based diet.
The quick synopsis is that while most meats are likely to be compete proteins (meaning that they contain all of the nine essential amino acids), grains, beans, leafy greens, and nuts must be combined to get all of the complimentary proteins needed over the course of a day. Before I lose you here, as I am no nutritionist or expert in this field, I will just say that by eating food that appeals to your senses–visually vibrant, fragrant, texturally interesting, and delicious–you’re likely heading in the right direction. The book’s introduction walks you through the science, outlines the recommended pantry staples, explains basic cooking techniques, and shares the protein value of some specific grains, nuts, dairy, vegetables and eggs. After this crash course in whole protein nutrition, you’ll be eager to cook your way through the entirety of the book. Rebecca’s recipes guarantee that even the carnivores among you are being properly fueled and supremely satisfied.
So now back to the Kale, Roasted Beet and Edamame Salad which is the perfect starting point because by now kale is a common household staple and most of us eat it not only because we know it’s good for us but because we’ve grown to love it. Bear with me those who are still working on this. I think that the combination of ingredients–robust kale, sweet beets, silky edamame and salted pistachios–work well to keep each bite interesting, while the dressing–a balance between tart and sweet–makes this salad a winner. As Rebecca explains, the protein in this recipe isn’t off the charts but still respectable while delivering a tremendous amount of vitamins A, C and K (okay, full disclosure, I didn’t even know that there was a vitamin K).
Just make this salad because is tastes delicious and we all need to heavy up on the salads as we lighten up on our jackets (it has to warm up eventually, right?). And for more delicious plant-based recipes with essential amino acids, check out Rebecca Miller French’s, Whole Protein Vegetarian.
Kale, Roasted Beet and Edamame Salad