Beet Avocado Edamame and Blood Orange Salad recipes

Ingredients

• 4 medium raw red beets, stems and root ends removed, washed
• 1 cup frozen shelled edamame
• 1½ tablespoons red wine vinegar
• 1½ tablespoons apple cider vinegar
• 4 tablespoons olive oil, plus more for drizzling
• ½ teaspoon granulated sugar
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1 small red onion, thinly sliced
• 3 medium blood oranges
• 2 medium avocados, peeled and thinly sliced
• 1 cup fresh cilantro leaves, roughly torn
• 1 cup fresh mint leaves, roughly torn

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