Beet, Avocado, and Pea Salad | TASTE

Name: Beet, Avocado, and Pea Salad | TASTE
Ingredients: 4 md beets, peeled and cut into paper-thin slices* (about 3 cups; if the beets are large, halve them after peeling) *Show Note; 1 sm red onion, thinly sliced (scant 1 cup); ¼ c olive oil, plus extra to finish; ½ tsp superfine sugar; 1-3 tsp savory chile sauce or paste such as Tabasco or Mexican Cholula Hot Sauce; 2 md avocados, peeled, pitted, and thinly sliced (11/3 cups); ⅔ c cilantro leaves; ⅓ c mint leaves; ⅔ c pea shoots, or mâche if you can’t get them; 1 c fresh or frozen green peas, quickly blanched and refreshed; Salt and black pepper

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The possibility of blanching beets could do with some championing to those who always incline toward the hour-long boil or roast: keeping a bite on the purple r

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Ingredients

4 md beets, peeled and cut into paper-thin slices* (about 3 cups; if the beets are large, halve them after peeling) *Show Note
1 sm red onion, thinly sliced (scant 1 cup)
¼ c olive oil, plus extra to finish
½ tsp superfine sugar
1-3 tsp savory chile sauce or paste such as Tabasco or Mexican Cholula Hot Sauce
2 md avocados, peeled, pitted, and thinly sliced (11/3 cups)
⅔ c cilantro leaves
⅓ c mint leaves
⅔ c pea shoots, or mâche if you can’t get them
1 c fresh or frozen green peas, quickly blanched and refreshed
Salt and black pepper