4 medium beets (try the cooking method you prefer). If they are cooked whole, slice into quarters.
1 small red onion, thinly sliced
1/4 cup of ex virgin olive oil, plus extra to finish
3 T sherry vinegar
1 to 2 t of Tabasco or Cholula hot sauce
2 medium avocados, peeled, pitted and sliced (or chunks if beets are)
2/3 cup of cilantro, chopped
1/3 cup of mint (optional)
2/3 cup of pea shoots or mache if you have it
Salt and black pepper to taste


Cook beets according to your preferred method. I use a pressure cooker. I add the beets whole and unpeeled with only enough water to cover half way. I cook for 5 minutes. When you take the beets out, you can easily slide the skins off and are left with a beautiful smooth beet that hasn’t lost any of its potent juices. This can be done in a pot, covering the beets with water and simmering for a half hour. You can also slice them thin, blanche them for 5 minutes and let them cool.

Put cooked beets in a bowl with the olive oil, onions, sherry vinegar, hot sauce, salt and freshly ground pepper. Mix and let sit for about 10 minutes.

Serve together on a platter with the avocado, cilantro, and mint. Finish with a drizzle of olive oil and a turn of black pepper.


Learn more about Peggy Markel’s upcoming Culinary Adventures. Click here!