ROASTED BE ET AND SPRING PEA “CARPACCIO”

Hands-on time: 15 minutes Total time: 1 hour Makes: 4 servings We replaced the traditional beef with beets in this “carpaccio” to make a colourful dish. Check your local farmers’ market or Asian grocery stores for fresh pea shoots—they’re the curly, leafy tendrils of the pea plant.

Beets: 2 golden beets 2 red beets 1 tbsp olive oil Dressing: ¼ cup extra-virgin olive oil half small shallot, minced 1 tbsp lemon juice 1 tbsp finely chopped preserved lemon (optional) 2 tsp white wine vinegar 1 tsp liquid honey 1 tsp each salt and pepper

Salad:

1½ cups arugula ½ cup fresh or frozen green peas, thawed ½ cup sugar snap peas, thinly sliced ¼ cup pea shoots Beets: Trim beet tops, leaving 1 inch attached. Rub beets with oil; wrap golden beets and red beets separately in foil. Place on rimmed baking sheet; roast in 400°F oven until semifirm, about 45 minutes. Let cool enough to handle; remove skins. Using mandoline, shave beets into paper-thin slices. If beets are too large for mandoline, cut in half. (Make-ahead: Stack slices; cover and refrigerate for up to 5 days.) Dressing: Meanwhile, in small bowl, whisk together oil, shallot, lemon juice, preserved lemon (if using), vinegar, honey, salt and pepper; set aside. Salad: In bowl, toss together arugula, fresh peas, sugar snap peas and pea shoots with half of the dressing. On platter, arrange beets, alternating golden and red; top with salad. Drizzle remaining dressing over top.

PER SERVING: about 235 cal, 4 g pro, 17 g total fat (2 g sat. fat), 18 g carb (4 g dietary fibre, 11 g sugar), 660 mg sodium, 497 mg potassium. % RDI: 5% calcium, 16% iron, 6% vit A, 55% vit C, 57% folate.