BEETROOT, AVOCADO & PEA SALAD

I first made this salad for Christmas. It was part of our dinner and being in the middle of summer, we always like to have light dishes. It is truly delicious to accompany cold meats and seafood. 

INGREDIENTS

4 medium beetroots, peeled and sliced 2-3 mm thick
1 small red onion, thinly sliced
3 Tbsp sherry or champagne vinegar
60 ml olive oil, plus extra to finish
1/2 tsp caster or brown sugar
1-2 tsp savoury chilli sauce or paste such as Tabasco or Mexican Cholula Hot Sauce
2 medium avocados, peeled and thinly sliced
10g coriander leaves
10g mint leaves
20g pea shoots, trimmed
150g peas, fresh or frozen, quickly blanched and refreshed under cold water
salt and black pepper

METHOD:
Bring a large pot of water to the boil and add the beetroot. Blanch for 3-5 minutes, until semi-cooked but still retaining a bite.
Refresh under old water and pat dry before transferring to a large bowl.
Add the onion, vinegar, oil, sugar, chilli sauce, 1 teaspoon of salt and some black pepper.
Toss gently and then leave aside for 15 minutes.
When ready to serve, spread half of the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and peas. 
Add the rest of the beetroot and arrange the remaining ingredients on top. 
Finish with a drizzle of oil and serve.

Serves 4-6