© Evan Sung
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6

Chef Greg Baxtrom makes a very special beet and snow pea salad at Olmsted in Brooklyn, thinly shaving beets and tossing them with fragrant shiso leaves, nutty sesame seeds, and a warming chile oil spiked with coriander, fish sauce and citrus. Slideshow: More Beet Salad Recipes

How to Make It

Step 1    

In a medium saucepan of salted boiling water, blanch the snow peas until crisp-tender, 
1 to 2 minutes. Drain well and transfer to a bowl of ice water to cool. Drain well and pat dry. 


Step 2    

In a small bowl, whisk the grapeseed oil with the coriander, fish sauce, chile oil, lemon juice and lime juice. 


Step 3    

In a serving bowl, toss the beets and snow peas with the dressing, shiso and the 1 tablespoon of sesame seeds. Season with salt; toss. Garnish with more sesame seeds.

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