Boistfort Valley Farm
Community Supported Recipe Box

Beet and Sugar Snap Salad


  • 3 medium beets, rinsed, roots trimmed, stems cut to one inch
  • 1/2 pound sugar snap peas, rinsed and trimmed
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh dill
  • 1 1/2 teaspoons sugar
  • Half head each of two varieties of lettuce, washed and torn


dish: salad
season: spring, summer

Steam beets until tender (about 30 minutes, depending on size). Rinse under cold water until just cool enough to handle. Slip skins off and cut beets into wedges. Add snap peas to skillet with 1 Tbsp oil. Cover and cook until tender, about 7 minutes. Remove lid and let brown slightly in places. Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Serve over salad greens.

Adapted from Bon Appétit, August 1995