BEET, SNAP PEA & AVOCADO SALAD

Recipe by The Leek & The Carrot
Adapted from Yotam Ottolenghi’s Plenty
 
Takes 30 minutes
Makes 4 starter-sized portions or 1 very large, very tasty dinner-sized salad

Ingredients:
1 bunch beets (4-6, varying sizes and varying colors are fine)
3 tablespoons sherry vinegar
1/4 cup olive oil
1/2 tablespoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon sugar
1 bunch scallions, thinly sliced
2 cups snap peas, ends trimmed and halved
1 avocado, thinly sliced
1/4 cup mint leaves (or just about any fresh herb you have on hand; cilantro, basil, and parsley would all be delicious)
 

Directions:
1.   Bring a large pot of unsalted water to a boil on the stove. Prepare beets, by trimming off the tops. Discard the greens or save for another purpose. Cut any beets larger than a golf ball in half. If they are the size of a baseball, cut them into quarters. Drop the beets into the boiling water and blanche for 5 minutes. Strain and rinse under cold water until cool enough to peel. Peel beets. Thinly slice beets (ideally on a mandolin if you have one but a knife will work fine if you don’t).
2.   Whisk together vinegar, olive oil, hot sauce, salt and sugar in a medium bowl. Add sliced scallions and beets. Let sit for 15 minutes.
3.   Meanwhile, prepare peas. Trim ends and slice in half lengthwise. Mix together peas and mint leaves on a large, lipped platter. Lay avocado over the top. Once beets and beets are ready, pour them over the peas, mint and avocado. Drizzle with any extra liquid left in the beet and scallion bowl.
4.   Devour immediately.