Baby Beet Salad with Sugar Snap Peas
This fresh and vibrant Baby Beet Salad with Sugar Snap Peas features tender beets, crisp snap peas, and a tangy lemon thyme dressing. Perfect for spring or summer!
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Cooking tools:
- Saucepan
- Colander
- Pot
- Cutting board
- Chef's knife
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
- Peeler
- Slotted spoon
- Wooden spoon
- Paring knife
Ingredients
- 8 red baby beets (about 10 ounces)
- 8 yellow baby beets (about 10 ounces)
- 8 ounces sugar snap peas, trimmed and halved diagonally
- 1 teaspoon fresh lemon thyme
- 1/2 teaspoon coarse salt
- Freshly ground pepper, to taste
- 1 cup pea shoots
- Pea flowers, for garnish (optional)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, thinly sliced (1 cup)
- 1/2 teaspoon lemon thyme
- 2 tablespoons white balsamic vinegar
- 1 tablespoon water
- 1 teaspoon coarse salt
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