We’ve had a few weeks of sandwiches here at Meatless Monday, so we’re zipping back to salad for a week.

This salad is quick, easy and colorful. Ruby red beets mingle with green edamame in a tangy citrus dressing. You could have this as a side dish to a meatless main or just eat a large portions as an entree. Whatever floats your meatless boat.

Note: You can sub local beets in this recipe, if you’d like.

Beet and Edamame Salad with Citrus Vinaigrette

1/2 cup seasoned rice vinegar

2 whole oranges, zested and juiced (or 1/4 cup fresh OJ)

1 teaspoon sea salt

1/2 cup extra virgin olive oil

2 packages peeled baby red beets, cut into rounds

2 packages ready-to-eat edamame (3 pack)

In a bowl, whisk together the vinegar, the zest, the juice and the salt. While whisking, slowly pour in the olive oil. In another bowl, gently stir together the beets and the edamame. Place the edamame and beets on individual salad plates and dress with the vinaigrette. Serve immediately.

— Recipe from www.melissas.com.