Beet, avo and pea salad

This salad will be fantastic with roast chicken, some grilled lamp chops or as a salad with a barbecue.
 
recipes, salad, healthy
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Recipe from: 22 June 2015
Preparation time: 20 min
Cooking time: 5 min
 
 

Ingredients

 
  • 4
    (about 400g) medium beets, peeled and cut into paper thin slices
  • 1
    small red onion, thinly sliced
  • 3
    Tbs
    sherry or red wine vinegar
  • 60
    ml
    olive oil, plus extra to dress
  • 1
    tsp
    sugar
  • 1 – 3 teaspoons chili sauce (optional)
  • 2
    medium avocados, peeled and thinly sliced
  • 2
    cup
    mixed baby leaves and herbs ie spinach, watercress, mint, rockets and parsley
  • 1
    cup
    fresh or frozen peas, quickly blanched and refreshed
  • 1
    tsp
    salt
  • black pepper to season
 
 

Method

 

Boil some water in a pot and add the beets
Blanch for 3 – 5 minutes until semi cooked but still retaining a bite.
Refresh under cold water, pat dry and transfer to a large bowl.

Add the onion, vinegar, oil, sugar, chili sauce if used, salt and black pepper.
Toss gently, taste the dressing for acidity and seasoning and set aside for 15 minutes

When ready to server, spread half the beet mixture onto a large plate or shallow bowl.
Top with half the avocado, baby leaves and herbs, and peas.
Add the rest of the beet mixture and arrange the rest of the ingredients on top.
Finish with a drizzle of olive oil and serve.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
 
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Read more on: healthy  |  salad  |  recipes
 

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