Golden Beet & Snap Pea Salad

This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Ingredients:
1 bunch baby golden beets, trimmed of any greens, washed and scrubbed
½ pound sugar snap peas, trimmed
2 cups frisée
Lemon-honey vinaigrette (see recipe)

Method:
1. Preheat oven to 375°. Wrap the beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

2. 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.

3. Line a serving platter with the frisée. Mix the beets and snap peas in a medium bowl with about ¼ cup of the honey-lemon vinaigrette, season with salt and pepper and then spoon the mixture over the greens. Drizzle with additional vinaigrette as desired.

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