Shanna's Pea Beet Avocado Cucumber Horseradish Cream
1/4 lb fresh peas
3/4 lb medium beets
3 oz chives coarsely chopped
3/4 cup white wine vinegar
1 1/2 cup extra-virgin olive oil
Coarse salt to taste
Freshly-ground black pepper to taste
1/2 lb medium cucumbers peeled, deeded,
and cut into 1/2" pieces
3 x ripe avocados halved, pitted,
and cut into 1/2" pieces
HORSERADISH CREAM
1 cup heavy cream
Zest and juice of 2 limes
3 tbl freshly-grated horseradish
Method :
Cover and bring a medium saucepan of salted water to a boil. Prepare an
ice-water bath. Add the peas, and cook, uncovered, until tender but still bright
green, about 3 minutes. Remove peas, drain, and plunge the peas into the
ice-water bath to stop cooking. Drain well. Add beets to boiling water, and cook
until tender, about 40 minutes. Remove from heat, drain, and plunge the beets
into the ice-water bath to stop cooking. Drain well. Peel beets, and cut into
1/8-inch pieces. Transfer to a large bowl.
In a deep container, combine chives and vinegar using an immersion blender. Add
oil in a slow, steady stream, and blend until emulsified (alternately, the
vinaigrette can be made in a regular blender). Season with salt and pepper.
Strain mixture through a fine sieve.
In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to
combine. Gently toss in avocados.
Make the Horseradish Cream: In a medium bowl, combine cream, lime zest, and
juice. Whisk until soft peaks form. Fold in the horseradish. Use immediately.
(Makes 2 cups)
To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top
with pea mixture, spreading evenly. Drizzle with a little of the remaining chive
oil (reserve any extra for another use). Top with horseradish cream. Serve
immediately.