Beet, Edamame, and Feta Salad
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Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups romaine lettuce torn
  • 2 ready-to-eat baby beets (options include vacuum packed beets the refrigerated produce section; canned, or frozen and thawed)
  • 2 teaspoon balsamic vinegar
  • 4 teaspoon olive oil
  • 2/3 cup frozen shelled edamame thawed
  • 2 tablespoon feta
  • 15 Triscuit Thin Crisps
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups romaine lettuce torn
  • 2 ready-to-eat baby beets (options include vacuum packed beets the refrigerated produce section; canned, or frozen and thawed)
  • 2 teaspoon balsamic vinegar
  • 4 teaspoon olive oil
  • 2/3 cup frozen shelled edamame thawed
  • 2 tablespoon feta
  • 15 Triscuit Thin Crisps
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Instructions
  1. Slice beets. Arrange lettuce in a bowl and top with beets, edamame, and feta.
  2. Whisk vinegar and oil together. Dress salad.
  3. Serve with crackers.
Recipe Notes

Take Lindsey's Virtual Cooking Class for this recipe!

Eating Well With Diabetes | Virtual Cooking Classes

Registered Dietitian Lindsey McCoy provides free LIVE cooking classes on Facebook every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick, no-fuss meals that will help you manage your blood sugars.

Want to stay up to date with what Lindsey is cooking each week so you can participate in her classes? Sign up to receive our weekly class schedule: https://tinyurl.com/ycc8hwvr