Roasted Beet And Sugar Snap Pea Salad Recipes

Steps:

• Make the salad: Preheat oven to 350 degrees. Wrap red beets in parchment, then in foil. Repeat with yellow beets. Bake until tender, 60 to 65 minutes. Let stand until cool enough to handle. Peel, and halve (or quarter larger beets). Place red and yellow beets in separate bowls.
• Add peas to bowl with yellow beets. Sprinkle red and yellow beets with the thyme, salt, and pepper.
• Make the dressing: Heat 1 teaspoon oil in a medium skillet over medium heat. Add onion, and cook, stirring frequently, until caramelized, about 30 minutes. Stir in thyme and 1 tablespoon vinegar. Cook for 2 minutes. Transfer to a food processor, and puree. Add water, salt, pepper, and remaining 2 teaspoons oil and 1 tablespoon vinegar. Puree until smooth. (Dressing should be thick.)
• Toss 1/2 of the dressing with the red beets and 1/2 with the yellow beet mixture. Combine beets, and gently toss with shoots. Garnish with pea flowers if desired, and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
• In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
• Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Steps:

• Trim 6 medium beets; reserve the greens. Rub the beets with olive oil; season with salt and pepper. Wrap individually in foil and roast at 350 degrees F until tender, 1 to 1 1/2 hours; let cool. Peel and cut into wedges. Cook the beet greens in boiling water, 3 minutes; drain, squeeze out the excess water and chop. Toss the beets and greens with 1/2 cup sliced red onion, 1/4 cup chopped chives, 5 tablespoons olive oil and 3 tablespoons red wine vinegar. Season with salt and pepper.

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Steps:

• Drain the beets well, blot with a paper towel.
• Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
• Make the dressing with the next five ingredients and mix well.
• It can be done with a whisk or in the food processor.
• In a large bowl place the beets and peas and pour the dressing over the veggies.
• Toss gently until all the veggies are covered well.
• Cover and refrigerate at least 3 hours.

Steps:

• Dice or julienne pickled beets. Toss with peas and onion in a bowl.
• Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
• Chill to let flavors blend, about 1 hour. Serve.

Steps:

• Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

Steps:

• Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
• Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
• Toss onion and beets with dressing.
• Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.