Beet Salad with Pea Shoots

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.

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

Step 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

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

Step 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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 200Calories from Fat 70

% Daily Value *
Total Fat 16g25%

Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 437mg19%
Total Carbohydrate 14g5%

Dietary Fiber 6g24%
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Beet Salad with Pea Shoots