Beet, avo and pea salad

Heinstirred
6 servings Prep: 20 mins, Cooking: 5 mins

This salad will be fantastic with roast chicken, some grilled lamp chops or as a salad with a barbecue.

By Independent Contributor June 22 2015
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Ingredients (11)

4 beetroot — thinly sliced
1 red onion — small, thinly sliced
3 tbsp sherry — or red wine vinegar
60 ml olive oil
1 tsp sugar
2 avocado
2 cup salad greens
1 cup peas — fresh or frozen
chilli sauce
1 tsp salt
freshly ground black pepper — to season
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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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