Beet and Sugar Snap Pea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 small red onion, halved lengthwise, then thinly sliced lengthwise |
3 tablespoons rice vinegar (not seasoned) |
1 teaspoon ground coriander, lightly toasted |
2 teaspoons sugar |
1 teaspoon salt |
2 tablespoons extra-virgin olive oil |
1 (14- to 15-ounces) can whole small beets, drained and quartered |
1/4 pound sugar snap peas, trimmed |
Directions:
1. Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
2. Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
3. Toss onion and beets with dressing.
4. 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.
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