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Beet Salad With Pea Shoots

| Source: www.myrecipes.com

Beet Salad With Pea Shoots

Print Recipe
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 5
  • medium red beets unpeeled
  • 1 1/2
  • teaspoons kosher salt divided
  • 1/2- pound
  • pea shoots tough stems trimmed, and shoots snipped into bite-size pieces
  • 1/2
  • shallot minced
  • 1/2
  • bunch fresh chives chopped (about 3 tbsp.)
  • 1/4
  • cup extra-virgin olive oil
  • 2 to
  • 3 tbsp. lemon juice
  • 1 1/2
  • firm-ripe avocados diced
  • 1/2
  • teaspoon pepper

Method
 

  1. Preheat oven
  2. to 400°. Scrub beets and put in a baking pan large enough to arrange them in a
  3. single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender
  4. when pierced with the tip of a small, sharp knife, about 1 hour.
  5. Cool beets until
  6. cool enough to handle. Peel and cut into 1/2-in.-thick wedges.
  7. Combine pea
  8. shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a
  9. large bowl. Top with beets, avocados, and pepper, tossing just to coat.
  10. Make ahead:
  11. Roasted beets, up to 1 day (peel and slice just before making salad).

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