Roasted Beet and Spring Pea "Carpaccio" | Canadian Living

Ingredients

• 2 golden beets
• 2 red beets
• 1 tablespoon olive oil
• 1/4 cup extra-virgin olive oil
• Half small shallot , minced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped preserved lemon (optional)
• 2 teaspoons white wine vinegar
• 1 teaspoon liquid honey
• 1 teaspoon each salt and pepper
• 1 1/2 cup arugula
• 1/2 cup fresh or frozen green peas , thawed
• 1/2 cup sugar snap peas , thinly sliced
• 1/4 cup pea shoots
• Fibre 4 g
• Sodium 660 mg
• Sugars 11 g
• Protein 4 g
• Calories 235
• Total fat 17 g
• Potassium 497 mg
• Saturated fat 2 g
• Total carbohydrate 18 g
• Iron 16
• Folate 57
• Calcium 5
• Vitamin A 6
• Vitamin C 55