Green Pea and Beet Salad
Green Pea and Beet Salad
Ingredients
- 3 large red beets, about 1 lb (450 g), peeled and cut into slices 1/8 inch (3 mm) thick
- ¾ cup (180 ml) apple juice
- ¼ cup (60 ml) apple cider vinegar
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (10 ml) maple syrup
- 2 tsp (10 ml) Dijon mustard
- 1 curly-leaf lettuce, torn
- 1 red onion, thinly sliced
- 2 cups (300 g) frozen green peas, thawed
- ¼ cup (10 g) mint, finely chopped
- ¼ cup (10 g) basil, finely chopped
- ¼ cup (10 g) flat-leaf parsley, finely chopped
Instructions
- In a large pot of salted boiling water, cook the beet slices just until al dente, about 8 minutes. Drain and rinse under very cold water. Drain well and place in a large bowl.
- In the same pot, bring the apple juice, vinegar, sugar and salt to a boil. Mix just until the sugar has dissolved. Pour the boiling mixture over the beets. Let cool. Cover and refrigerate for 30 minutes or until completely chilled.
Green Pea and Beet Salad