Name: Beet, avo and pea salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 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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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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