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BEET AND SUGAR SNAP PEA SALAD

BEET AND SUGAR SNAP PEA SALAD


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Reference:

Gourmet, May 2002

Prep:

Active time: 20 min Start to finish: 20 min

Servings:

Makes 4 first-course or side-dish servings.

Submitted by:

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Foodie
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Ingredients

1/2
small red onion, halved lengthwise, then thinly sliced lengthwise
3
tbsp rice vinegar (not seasoned)
1
tsp ground coriander, lightly toasted
2
tsp sugar
1
tsp salt
2
tbsp extra-virgin olive oil
1
(14- to 15-oz) can whole small beets, drained and quartered
1/4
lb sugar snap peas, trimmed

Directions

1.
Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
2.
Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
3.
Toss onion and beets with dressing.
4.
Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture
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