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Polenta with Roasted Bok Choy, Beets and Edamame Salad

March 3, 2009



When I want to be able to do other things while diinner is getting ready, I usually let my oven do the work. This means I need to do the prep and the assembly (and of course there are short cuts for that as well 🙂 )

What You Need

1. 2 Bunches of Bok Choy
2. 2-3 small Beets
3. 1 cup frozen shelled edamame
4. 2 cloves of garlic
5. 2 tblsps of EVOO (extra virgin olive oil)
6. 1 Polenta tube (available in the local supermarket)
7. 1 cup of shredded cheese of your choice
8. Salt and pepper
9. Your favorite salsa or marinara sauce

How Its Done

1. Preheat you oven to 450 degrees
2. Cut the Bok Choy and beets into 1 inch pieces. Do not mix the two.
3. Toss separately dreasong made by mixing the olive oil, crushed garlic coves, salt and pepper. Put in separate oven safe baking dishes. Mix the frozen edamame with the beets. Pop in the top shelf of the oven. Roast for 20-30 minutes till the greens wilt.
4. Cut the Polenta tube into 8 rounds. Place on a greased cookie sheet or silpat (never fails) and top with shredded cheese. Pop in the second shelf of your oven and let cook till the cheese melts and browns a bit (if you work on the polenta and put it in after the veggies, it will be ready by the time the veggies are roasted).
5. Go surf the web or watch TV or work (you workaholics!) for 20 minutes.
6. Take the veggies and polenta out of the oven and assemble dinner. The beets and edamame are served on a bed of the bok choy. I served this with a salsa I had (you can use you favorite marinara- jazz it up with some parsley. Bon Appetit!!

  1. What a beautiful platter girl. Love everything in there. Enjoy. Have a great weekend! :))

  2. Dont know how you do it, but every recipe looks so YUM and is pretty much always healthy! 🙂 I love roasted edamame, although havent tried roasting beets before.

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