Beet and Sugar Snap Pea Salad Recipe

  • 1/2 small red onion, halved lengthwise, then thinly sliced lengthwise
  • 3 tablespoons rice vinegar (not seasoned)
  • 1 teaspoon ground coriander, lightly toasted
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 (14- to 15-ounces) can whole small beets, drained and quartered
  • 1/4 pound sugar snap peas, trimmed
  1. Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.
  2. Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.
  3. Toss onion and beets with dressing.
  4. Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.