Beet Salad with Pea Shoots

Beet Salad with Pea ShootsRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
Serves 4 to 6


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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


Total: 1 Hour, 30 Minutes

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.

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

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.

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

Created date

February 2014

Nutritional Information

Calories 200
Caloriesfromfat 70 %
Protein 3.1 g
Fat 16 g
Satfat 2.3 g
Carbohydrate 14 g
Fiber 6 g
Sodium 437 mg
Cholesterol 0.0 mg