Beet and Sugar Snap Pea Salad

Total Time
21mins
Prep 20 mins
Cook 1 min

This is an adaptation from Epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is.

Ingredients Nutrition

Directions

  1. Drain the beets well, blot with a paper towel.
  2. Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
  3. Make the dressing with the next five ingredients and mix well.
  4. It can be done with a whisk or in the food processor.
  5. In a large bowl place the beets and peas and pour the dressing over the veggies.
  6. Toss gently until all the veggies are covered well.
  7. Cover and refrigerate at least 3 hours.

Reviews

(1)
Most Helpful

Excellent recipe. I used fresh beets that I had roasted. Also used fresh sugar snaps that I cooked to crisp-tender and then refreshed. Served on a bed of garden lettuce. Can't get much better than that! This is a great springtime salad using fresh ingredients. Terrific dressing! Thanks for the recipe, Carole.

northpointer2 June 24, 2009

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