Baby Beetroot with Sugar Snap Peas
1. Bring a saucepan of water to the boil over high heat. Add sugar snap peas. 2. Cook for 2 to 3 minutes or until bright green and tender. Drain.
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Cooking tools:
- Mason jar
- Colander
- Saucepan
- Stove
- Paper towel
- Mixing bowl
Ingredients
- 400g sugar snap peas, trimmed
- 450g baby beetroots, cooked, halved
- 1/4 cup unsalted pumpkin seeds, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon raw honey
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