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Baby beetroot with sugar snap peas
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Prep Time:
15 minutes
Cook Time:
2 minutes
Total Time:
17 minutes
Nutritious crunch of pumpkin seeds enhances this simple salad.
Ingredients:
  • 400g sugar snap peas, trimmed
  • 450g can baby beets, drained, halved
  • 62.50 ml unsalted pumpkin seeds, toasted
  • 40.00 ml balsamic vinegar
  • 18.20 gm olive oil
  • 28.60 gm honey
Instructions:
  • 1. Boil a saucepan of water over high heat. Add sugar snap peas and cook for 2 to 3 minutes until vibrant green and tender. Drain, cool under cold water, gently dry with paper towels, and set aside.
  • Prepare the honey dressing by mixing vinegar, oil, honey, salt, and pepper in a jar. Close the lid tightly and shake until well combined.
  • Combine sugar snap peas and beetroot in a bowl. Scatter pumpkin seeds on top and drizzle with dressing. Serve and enjoy!

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