Raw beets provide a lovely flavor foundation for fresh snow or snap peas. And toasting the nuts in the oil brings a rich flavor to the dressing that really makes the dish! You will find fresh sugar peas, beets, and shelled pecans from Cool Springs Farm at the market this week!
- 1/2 cup nuts of choice (pecans, walnuts, almonds)
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 pound snow or sugar snap peas (4 cups)
- 1 pound assorted beets with some greens attached
- 1/4 cup finely chopped fresh mint leaves, plus optional whole leaves for garnish
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup fresh ricotta
Toast the nuts in the oil in a small skillet over medium heat until they are golden, 2 to 3 minutes. Let the nut oil cool completely.
Fill a large bowl with ice cubes and cold water. Bring a large saucepan of water to a boil over high heat. Add a pinch of salt. Trim the peas, then add them to the water; cook for about 2 minutes, until they are just bright green. Drain and transfer to the ice bath to cool. Drain again and pat dry. Cut them on the diagonal into slices, transferring them to a large bowl as you work.
Trim the beets, leaving about 1 inch of stem. Peel the beets with a vegetable peeler, then, using the stems as handles, cut the beets into the thinnest slices you can. Then cut the slices into very thin matchsticks, adding them to the peas in the bowl. Discard the remaining stems.
Toss in the chopped mint, vinegar, and the nuts (with the oil), 1 1/2 teaspoons salt, and the black pepper. Taste and adjust the seasoning as needed. Scatter the mint leaves and dollops of ricotta over the top or on the side and serve.
