Ingredients
- ♡ 4 Small Or 2 Medium Beetroots
- ♡ 1 Small Red Onion - Very Finely Sliced
- ♡ 2 Tablespoons Sherry Vinegar
- ♡ 1 Tablespoons Extra Virgin Olive Oil (EVOO)
- ♡ 1 Teaspoon Hot Sauce (Like Tabasco)
- ♡ 1 Medium Avocado - Peeled, Pitted and Sliced
- ♡ ⅓ Cup Parsley Leaves
- ♡ 4-5 Mint Leaves
- ♡ ⅓ Cup Pea Shoots
- ♡ ½ Cup Frozen Peas, Blanched Quickly and Rinsed in Cold Water
- ♡ Salt and Ground Black Pepper to Taste
Instructions
- ♥ Bring a large pot of water to boil. Add the beetroot and cook until just tender. Drain and rinse under cold water. Wearing gloves remove the skin and slice.
- ♥ In a large mixing bowl combine EVOO, sherry vinegar, hot sauce, salt and pepper. Add beetroot and onions. Toss to coat. Set aside to marinate for 30 minutes.
- ♥ To serve: spread half the beetroot mixture on a large plate or platter. Top with the avocado, parsley, mint, pea shoots and peas.
- ♥ Add the remaining beetroot mixture on top and serve.
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