blanched snow peas with shaved beets

The French call snow peas “mangetouts” (“eat alls”) because you eat the not-yet-ripe peas and their crunchy, thin, fibrous pods.  Snow peas are rich in Vitamins A and C, folate, calcium, iron and manganese. Add the blood-cleansing and anti-oxidant benefits of the beets, and this dish packs a powerful breakfast punch.

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serves 4

INgredients

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3 cups snow peas

¼ beet

2 teaspoons apple cider vinegar

1 teaspoon coarse sea salt

few pinches fine pink sea salt

Process  Remove the knotty ends and the tiny hairs along the seams of the snow pea pods.

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Wash the snow peas by immersing them in water.

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Fill a medium sized pot with water and add the coarse sea salt. Bring the water to a roiling boil.

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Drop the snow peas in. They should rise to the top almost immediately. When they have turned a more intense shade of green (indicating that vitamins and minerals have come to the surface), remove them with a wire mesh skimmer or a slotted spoon. The snow peas should be in the water no longer than 40 seconds.

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Drain them in a wire net or colander.

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While they are cooling, peel the tough outer skin of the beet; then shave the beet using a vegetable peeler. Try to make the beet shavings small and paper-thin.

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Assemble individual salads in bowls by putting the snow peas in first, topping them with the beet shavings. Sprinkle a pinch of fine sea salt on each salad, and drizzle ½ teaspoon of cider vinegar over it.

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©Nancy Wolfson-Moche 2013