Beet & Sugar Snap Pea Salad
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Ingredients
- 1 lb beets, scrubbed or peeled and quartered or sliced
- 1/2 small red onion, halved & thinly sliced
- 1 tsp ground coriander, lightly toasted
- 1/2 lb snap peas, trimmed
- 2 tbsp extra virgin olive oil
- 3 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp salt
Methods/steps
- Soak onion in cold water for 10 min.; drain.
- Whisk together vinegar, coriander, sugar and salt in a salad bowl, then add oil in slow stream, whisking.
- Toss onion and beets with dressing.
- Steam peas over boiling water, covered, 2 min.
- Transfer to ice water.
- Drain well & toss with beet mixture.
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