Mark Hix's Three Pea Salad with Beetroot and Goat's Cheese
Over a year ago
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Ingredients
- 2 medium beetroots
- olive oil
- sea salt and black pepper
- 1tbsp chopped mint
- 50g pea shoots
- 100g fresh shelled peas
- 100g trimmed sugar snap peas
- 125g soft goat's cheese
Accompaniment
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Description
Say hello to pea shoots, the crisp, healthy green of the moment with, naturally, a devoted website: peashoots.com
Method
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1
1. Preheat the oven to 200C/180C fan/400F/gas 6. Peel 2 medium beetroot and slice into batons. Place in a roasting dish, drizzle with a little olive oil then season with salt and pepper. Roast for 20-30 minutes until cooked through.
2. Meanwhile, combine 1 tbsp chopped mint with 11⁄,2 tbsp olive oil and set aside to infuse.
3. Assemble 50g pea shoots, 100g fresh shelled peas, 100g trimmed sugar snap peas and 125g soft goat’s cheese.
4. To serve, arrange the peas and pea shoots on plates. Add the roasted beetroot and crumble or spoon the goat’s cheese on top. Season lightly with salt and pepper then, just before serving, drizzle with the mint olive oil.
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