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BEET AND SUGAR SNAP PEA SALAD

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BEET AND SUGAR SNAP PEA SALAD BEET AND SUGAR SNAP PEA SALAD BEET AND SUGAR SNAP PEA SALAD BEET AND SUGAR SNAP PEA SALAD BEET AND SUGAR SNAP PEA SALAD

Prep: Active time: 20 min Start to finish: 20 min
Servings: Makes 4 first-course or side-dish servings.

Reference: Gourmet, May 2002

Description:

Ingredients

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

Directions

    BEET AND SUGAR SNAP PEA SALAD:

    Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.

    Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.

    Toss onion and beets with dressing.

    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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