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 

Greg Baxtrom
June 2017

Gallery

Credit: © Evan Sung

Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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