Best 2 Beet And Sugar Snap Pea Salad Recipes
**Indulge in a symphony of flavors with this vibrant Beet and Sugar Snap Pea Salad.**
This delightful salad combines the earthy sweetness of beets, the crisp crunch of sugar snap peas, and the tangy bite of goat cheese, all enveloped in a refreshing honey-balsamic vinaigrette. The salad is not only a feast for the eyes with its vibrant colors, but also a delightful symphony of flavors that will tantalize your taste buds. Accompanying this main recipe are variations that cater to different dietary preferences and tastes. For those who prefer a vegan option, a creamy tahini dressing replaces the goat cheese, while a tangy lemon-herb vinaigrette offers a lighter alternative to the honey-balsamic dressing. If you're looking for a heartier salad, grilled chicken or roasted chickpeas can be added as protein sources. With its versatility and delectable flavors, this salad is sure to become a favorite in your recipe repertoire.
ROASTED BEET AND SUGAR SNAP PEA SALAD
Categories Salad Leafy Green Herb Mustard Vegetable Arugula Pea Beet Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
- Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
- Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
- Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
BEET AND SUGAR SNAP PEA SALAD
Categories Salad Vegetable Steam Vegetarian Beet Spring Sugar Snap Pea Gourmet
Yield Makes 4 first-course or side-dish servings
Number Of Ingredients 8
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.
Tips:
- Choose fresh, tender beets. Look for beets that are small to medium in size and have smooth, unblemished skin.
- Roast the beets before using them in the salad. Roasting intensifies their flavor and makes them slightly sweet.
- Use a variety of textures in your salad. The roasted beets provide a soft, earthy texture, while the sugar snap peas add a crisp, refreshing crunch.
- Make the dressing ahead of time. This will allow the flavors to meld and develop.
- Serve the salad immediately after assembling. This will prevent the beets from bleeding into the other ingredients.
Conclusion:
This beet and sugar snap pea salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Experiment with different types of greens, nuts, and cheeses to create a salad that is unique and flavorful.
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