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Beet Salad with Pea Shoots and Fennel Fronds

Chioggia Beets

2 lb baby beets, tops and root ends trimmed
1/4 cup olive oil, divided
salt & pepper
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
pea shoots (tendrils), fennel fronds and flaky sea salt (for serving)

  1. Preheat the oven to 350 degrees. Place beets in a shallow baking dish. Drizzle with 2 tbsp oil and season with salt and pepper. Add 1/2 cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance (approximately 50 – 60 minutes). Let beets cool slightly, then peel.
  2. Cut beets in half and arrange on a platter.
  3. Whisk lemon juice, vinegar, and remaining 2 tbsp oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.
    Enjoy!

Recipe Courtesy of Bon Appetit