This salad will be fantastic with roast chicken, some grilled lamp chops or as a salad with a barbecue.
|4||beetroot — thinly sliced|
|1||red onion — small, thinly sliced|
|3 tbsp||sherry — or red wine vinegar|
|60 ml||olive oil|
|2 cup||salad greens|
|1 cup||peas — fresh or frozen|
|freshly ground black pepper — to season|
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.