Name: Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds
Yield: 4 Servings
Ingredients: 2 pounds baby golden beets, scrubbed, tops and root ends trimmed; ¼ cup olive oil, divided; Kosher salt and freshly ground black pepper; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

Image may contain Cutlery Fork Plant Food Dish and Meal

Muytjens served up his crispy-yet-falling-apart pork confit with a vibrant roasted beet salad and a barbecue sauce for the pork.Winnie Au

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

Recipe notes