Baby Beets. Baby Carrots and Sugar Snap Peas Salad



  1. Wrap baby beets individually in foil and roast in 400ºF oven until just tender when pierced, about 45 minutes. Set aside to cool. When cooled peel and julienne the beets.
  2. Zest the orange and set aside the juice from one or two sections. You can now snack on the rest of the orange while preparing the beets and sugar snaps.
  3. In a small mixing bowl combine orange peel, orange juice, sugar, salt, ginger, and pepper. Just stir.
  4. Add the sugar snap peas to a small amount of boiling, salted water and cook for 3 to 4 minutes or until just crisp-tender. Drain well.
  5. Combine the beets and sugar snap peas, add margarine or butter, and drizzle the dressing. Toss lightly to coat.

Courses Salad

Recipe by Harvest to Table at