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Pea shoot and beetroot salad

Pea shoots are sweet and delicate, also very healthy. This vegan pea shoot and beetroot salad is perfect for spring and summer meals - it  goes well with grilled meat, fish or perfect for sandwiches, burgers and so on.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 75 g pea shoots
  • 2 baby beetroot in balsamic or similar vinaigrette
  • 4 spring onions
  • 4 radishes
  • For the dressing:
  • Juice of ½ lemon
  • 1 clove of garlic minced, optional
  • 1 tsp Dijon mustard
  • ½ tsp agave syrup or honey
  • 1 Tbsp healthy salad oil or olive oil mixed with walnut oil
  • Salt &pepper to taste

Method
 

  1. Rinse and drain the pea shoots, then scatter them in a serving bowl or onto a platter. Cut the beets into chunks and thinly slice the radishes and the spring onions. Arrange these on top of the pea shoots.
  2. Mix the dressing then drizzle over the salad just before serving.