su-Beet Salad with Pea Shoots
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 4 to 6 Total Time 1 hr 30 mins
AuthorAndrea Kim, Los Angeles,
After scooping up pea shoots at her farmers' market in Los Angeles, Sunset reader Andrea Kim started mentally composing a recipe as she shopped for other ingredients. We love this unusual combo of creamy avocado with crunchy shoots, earthy-sweet beets, and tangy lemon.

How to Make It

Step 1
1

Preheat oven to 400°. Scrub beets and put in a baking pan large enough to arrange them in a single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender when pierced with the tip of a small, sharp knife, about 1 hour.

Step 2
2

Cool beets until cool enough to handle. Peel and cut into 1/2-in.-thick wedges.

Step 3
3

Combine pea shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a large bowl. Top with beets, avocados, and pepper, tossing just to coat.

Step 4
4

Make ahead: Roasted beets, up to 1 day (peel and slice just before making salad).

Ingredients

 5 medium red beets, unpeeled
 1 1/2 teaspoons kosher salt, divided
 1/2 pound pea shoots, tough stems trimmed and shoots snipped into bite-size pieces
 1/2 shallot, minced
 1/2 bunch fresh chives, chopped (about 3 tbsp.)
 1/4 cup extra-virgin olive oil
 2 to 3 tbsp. lemon juice
 1 1/2 firm-ripe avocados, diced
 1/2 teaspoon pepper

Directions

Step 1
1

Preheat oven to 400°. Scrub beets and put in a baking pan large enough to arrange them in a single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender when pierced with the tip of a small, sharp knife, about 1 hour.

Step 2
2

Cool beets until cool enough to handle. Peel and cut into 1/2-in.-thick wedges.

Step 3
3

Combine pea shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a large bowl. Top with beets, avocados, and pepper, tossing just to coat.

Step 4
4

Make ahead: Roasted beets, up to 1 day (peel and slice just before making salad).

Beet Salad with Pea Shoots

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