Beet Salad with Pea Shoots

Name: Beet Salad with Pea Shoots
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps 1/2 bunch fresh chives, chopped (about; 2 teaspoons kosher salt, divided; 2 Tbsps lemon juice; 59 milliliters extra-virgin olive oil; 227 grams pea shoots, tough stems trimmed and shoots snipped into bite-size pieces; 1 teaspoons pepper; 5 mediums red beets, unpeeled; 1 shallot, minced

You can never have too many side dish recipes, so give Beet Salad with Pea Shoots a try. One portion of this dish contains approximately 4g of protein, 14g of fat, and a total of 179 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up lemon juice, beets, kosher salt, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat oven to 40

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Oven

Scrub beets and put in a baking pan large enough to arrange them in a single layer.

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Beet

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Baking Pan

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.

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Salt

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Knife

Aluminum Foil

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

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Beet

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.

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Lemon Juice