This is a filling beet green and pea salad that is great on its own, but can also be served as a side dish. It is a good way to use up the beet greens as well as the beets. Believe it or not, but baby beets are actually sweet and taste good in a salad. It is the mature beets that you want to avoid because they can get bitter and perhaps ruin the salad.
The peas should be young as well for maximum flavor. They too are able to offer up a sweet flavor that blends in nicely with the thyme and lemon juice. As for the onions, you can use red or white onions. Using white onions will add additional color to the salad as the beet juice partially covers them and almost makes it look as though you are using red onions. Nonetheless, the white still shines through, making it a colorful salad.
Makes about 6 cups.
Raw Salad Recipe Ingredients:
3 Baby Beets with Greens
2 cups Fresh Peas
1 Medium Tomato
1 Small Onion
1/2 Lemon, juiced
2 tbsp. Olive Oil
1 tsp. Thyme
1/2-1 tsp. Sea Salt
1/4 tsp. Black Pepper
Remove the greens from the beets and lay the leaves one on top of each other to create a nice pile.
Then roll the pile up and thinly slice the leaves. Discard the stems or save them for steaming or juicing.
Next, de-string the pea pods. This is the fibrous part of the pods that is difficult to chew. You can do this by taking the top of the pod between the thumb and forefinger. Then gently break the top off and follow the strings down on each side side of the pea pod. Cut the peas into halves or thirds as desired.
Peel the beets with a peeler or a knife and dice them. Dice the tomato and cut the onion into thin strips. Toss all the chopped ingredients together in a bowl.
To prepare the dressing, juice the lemon and combine it with the rest of the ingredients. Drizzle over the salad and toss. Enjoy.
This salad will keep in the fridge for a day or so because the beet greens do not wilt the way that lettuce does.