Enjoy the vibrant and fresh flavors of this Baby Beet Salad with Sugar Snap Peas. With earthy red and yellow baby beets paired with crisp sugar snap peas and a zesty lemon thyme dressing, this salad offers a delightful balance of textures and flavors. Perfect for a light lunch or an elegant starter, this dish is as beautiful as it is delicious.
Baby Beet Salad with Sugar Snap Peas
Course: SaladsCuisine: American, Seasonal4
servings15
minutes25
minutes140
kcalOne measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Ingredients
- For the Salad:
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)
- For the Dressing:
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
Freshly ground pepper, to taste
Directions
- Cook the beets: Place the red and yellow baby beets in separate saucepans and cover with water. Bring each to a boil, then simmer until the beets are tender, about 20-25 minutes. Drain and let cool slightly, then peel and cut the beets into halves or quarters.
- Blanch the sugar snap peas: Bring a small pot of water to a boil and add the sugar snap peas. Cook for 2 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking process.
- Make the dressing: In a small skillet, heat the olive oil over medium heat. Add the thinly sliced onion and sauté until softened, about 5 minutes. Stir in the lemon thyme, white balsamic vinegar, water, salt, and pepper. Let the dressing simmer for 2-3 minutes, then remove from heat.
- Assemble the salad: In a large mixing bowl, toss the cooked beets and sugar snap peas with the fresh lemon thyme, salt, and pepper. Drizzle with the prepared dressing and gently toss to combine.
- Garnish and serve: Arrange the beet and snap pea mixture on a serving platter or individual plates. Top with pea shoots and garnish with pea flowers, if using. Serve immediately for a fresh, colorful salad.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 0mg
Carbs: 17g
Sodium: 420mg
Protein: 3g
Fiber: 5g
This Baby Beet Salad with Sugar Snap Peas is a stunning and healthy dish, perfect for showcasing the beauty and flavor of fresh vegetables. With tender beets, crisp snap peas, and a bright, tangy dressing, this salad is a feast for both the eyes and the palate. Serve it as a light lunch or an elegant starter for any meal!
