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
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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