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Beet Salad With Pea Shoots

Yield: 4-6 Servings | Prep Time: 1 hour 30 minutes | Source:


  • 5 medium red beets, unpeeled
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2-pound pea shoots, tough stems trimmed, and shoots snipped into bite-size pieces
  • 1/2 shallot, minced
  • 1/2 bunch fresh chives, chopped (about 3 tbsp.)
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tbsp. lemon juice
  • 1 1/2 firm-ripe avocados, diced
  • 1/2 teaspoon pepper


  1. Preheat oven to 400°. Scrub beets and put in a baking pan large enough to arrange them in a single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender when pierced with the tip of a small, sharp knife, about 1 hour.
  2. Cool beets until cool enough to handle. Peel and cut into 1/2-in.-thick wedges.
  3. Combine pea shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a large bowl. Top with beets, avocados, and pepper, tossing just to coat.
  4. Make ahead: Roasted beets, up to 1 day (peel and slice just before making salad).