Saturday, July 30, 2011

Pea shoots and beets salad

Pea shoots are the tender shoots of the green pea plant. There are two kinds available - the ones with the tendrils and some tender leaves and these which I am using which are about 4 inches in length and have just sprouted with tiny leaves. The ones with the tendrils and leaves are great stir fried but these are best eaten in a salad or a sandwich. Additionally they are a good source of Vitamin C. In the US Trader Joes sells a 4 oz box of organic pea shoots which is good enough to serve 4 people.

Pea shoots have a fresh crisp taste. Paired with something sweet like beets or corn and a salty Asian dressing makes a satisfying salad. The key is to make sure that the beets are sweet. If they are not, then the salad will not be balanced.

Pea shoots and beets salad with soy vinaigrette
4 oz organic pea shoots
3 small beets, a combination of regular purple and candy stripe

2 tablespoon rice vinegar
2 tablespoon toasted sesame oil
2 teaspoons black sesame seeds, lightly toasted
1 1/2 tablespoon firmly packed light brown sugar
4 teaspoons soy sauce

1. Wash and spin dry the pea shoots and place them in the serving bowl.

2. Peels the beets, thinly slice them and cut them into matchsticks. Top the pea shoots with the beets.

3. Mix all the dressing ingredients and stir till the sugar is well incorporated into the dressing. Pour the dressing over the beets and pea shoots and toss well. Sprinkle the sesame seeds on top and serve.

Serves 4


  1. Yes, they are raw. And they work best with beets with their tops on, since they are still tender.

  2. I love beets but I didn't know you can eat beets raw! This look beautiful and I like the Asian flavor sauce! Sesame seeds and beets... hmmm delicious! I have to try this when we buy beets next time!