Beetroot and Pea Salad

Ingredients

• 250 g beetroot roots (2 )
• 250 g striped beetroot (Tondo di Gioggia)
• 200 g Peas (frozen; thawed)
• Salt
• 1 Red Onion
• 25 g coriander
• 25 g parsley
• 25 g mint
• 25 g watercress
• 25 g baby spinach
• 4 tbsp white balsamic vinegar
• 2 tsp medium-hot mustard
• 1 tsp maple syrup
• 5 tbsp olive oil
• Pepper
• 1 Avocado

Instructions

1. 1.

   Clean, wash beetroot and boil unpeeled in water for about 45 minutes over medium heat until they can be pierced. Then cool for 5 minutes, peel and slice into rounds.

2. 2.

   Meanwhile cook peas in boiling salted water for 5 minutes, shock in cold water and drain. Peel onion and cut into thin rings.

3. 3.

   Wash coriander, parsley, mint and watercress, dry with a towel and pluck leaves. Wash spinach and dry with a towel.

4. 4.

   Whisk vinegar with mustard and maple syrup and beat with 4 tbsp olive oil to make a dressing. Season with salt and pepper.

5. 5.

   Heat remaining olive oil in a pan. Fry beetroot slices and onion for 5 minutes over medium heat, turning occasionally. Season with salt and pepper and cool for 5 minutes.

6. 6.

   Mix herbs, spinach and peas with the dressing. Halve avocado, remove pit, lift flesh from skin and cut into strips. Arrange cooled pan contents with herb‑pea salad and avocado strips on plates.