Best Roasted Beet And Sugar Snap Pea Salad Recipes

BEET AND SUGAR SNAP PEA SALAD

Steps:

• Drain the beets well, blot with a paper towel.
• Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
• Make the dressing with the next five ingredients and mix well.
• It can be done with a whisk or in the food processor.
• In a large bowl place the beets and peas and pour the dressing over the veggies.
• Toss gently until all the veggies are covered well.
• Cover and refrigerate at least 3 hours.

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

BEET AND SUGAR SNAP PEA SALAD

Steps:

• Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
• Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
• Toss onion and beets with dressing.
• Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.

BEET AND PEA SALAD

Steps:

• Dice or julienne pickled beets. Toss with peas and onion in a bowl.
• Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
• Chill to let flavors blend, about 1 hour. Serve.