Go Back
+ servings

Beet, Avocado and Pea Salad

A lovely fresh salad with great flavor!
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Salad
Servings: 2 entree salads
Author: Tricia


  • 4 small or 2 medium beets, peeled and sliced paper-thin
  • 1/2 small red onion, sliced thin
  • 1 1/2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon superfine sugar
  • 2 teaspoons Cholula Hot Sauce
  • 1 medium avocado, peeled, pitted and sliced thin
  • 1/3 cup cilantro leaves
  • a few mint leaves
  • 1/3 cup pea shoots
  • 1/2 cup frozen peas, blanched quickly and rinsed in cold water
  • salt
  • freshly ground black pepper


  • In a large mixing bowl combine the olive oil, sherry vinegar, hot sauce, salt, pepper and sugar. Add the sliced onions and toss to coat. Set aside while preparing the beets.
  • Bring a large pot of water to a boil. Add the beets and blanch for 3 to 5 minutes or until semi-cooked. Drain and rinse under cold water. Pat dry and add to the marinating onions. The onions should marinate for at least 15 minutes overall - but 30 minutes is better.
  • To serve spread half the beet mixture on a large plate or platter. Top with the avocado, cilantro, mint, pea shoots and peas. Add the remaining beet mixture on top. Finish with a drizzle of olive oil and serve.