At Happy Hills Farm, we make this refreshing salad with our own organically-grown spring peas and heritage Detroit Dark Red beets.

Popular Beet recipes

Ingredients

• 4 small or 2 medium beets, peeled and sliced paper-thin
• 1/2 small red onion, sliced thin
• 1 1/2 tablespoons sherry vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon superfine sugar
• 2 teaspoons Cholula Hot Sauce
• 1 medium avocado, peeled, pitted and sliced thin
• 1/3 cup cilantro leaves
• a few mint leaves
• 1/3 cup pea shoots
• 1/2 cup spring peas, blanched quickly and rinsed in cold water
• salt
• freshly ground black pepper

Instructions

In a large mixing bowl combine the olive oil, sherry vinegar, hot sauce, salt, pepper and sugar. Add the sliced onions and toss to coat. Set aside while preparing the beets.
Bring a large pot of water to a boil. Add the beets and blanch for 3 to 5 minutes or until semi-cooked. Drain and rinse under cold water. Pat dry and add to the marinating onions. The onions should marinate for at least 15 minutes overall - but 30 minutes is better.

To serve spread half the beet mixture on a large plate or platter. Top with the avocado, cilantro, mint, pea shoots and peas. Add the remaining beet mixture on top. Finish with a drizzle of olive oil and serve.