Shaved Beet, Radish, and Pea Shoot Salad with Orange Balsamic Drizzle

Shaved Beet, Radish, and Pea Shoot Salad with Orange Balsamic Drizzle
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Ingredients
  1. 2 bunches of radish, tops and root removed
  2. 4-6 beets, tops and root removed, and peeled
  3. 1 cup fresh peas
  4. 1 cup pea shoots
  5. Orange balsamic
Instructions
  1. In a pot of boiling water, blanch the peas by dropping them in the water for 2-3 minutes and then immediately transferring them to a boil of ice cold water. Drain and set aside. Cut the radishes in half and then thinly slice; alternately, slice on a mandolin. Using a mandolin, slice the beets into thin slices. To serve, on a salad plate, line with a base of pea shoots, top with radish slices and beet slices, sprinkle with fresh peas. Dust with Maldon* sea salt. Drizzle with orange balsamic and serve.
Notes
  1. Most root vegetables, when sliced very, very thin may be eaten raw. The carrots and the kohlrabi (thinly sliced) may be added to this salad as well. In lieu or in addition to the peas and pea shoots, the sugar snap peas and the summer squash would also be delicious included in the mix. The result will be colorful and tasty!
  2. *Any fine sea salt will be fine
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