Ingredients: (serves 2)
Romain lettuce
1 Beet
1 Yukon potato
1/2 Cup edamame
Balsamic dressing
Directions: Peel and slice potatoes and beets to similar sizes. Toss with olive oil and generously season with salt and pepper. Roast for about 25 minutes at 350, flipping sides halfway through roasting. Wash and chop salad (I used a market fresh head of romain) and top with edamame (I used defrosted frozen). Add the potatoes and beets while still hot and drizzle a homemade balsamic vinegar (mine had balsamic, olive oil, dijon, maple syrup and salt and pepper).
