400g sugar snap peas, trimmed
450g baby beetroots, cooked, halved
1/4 cup unsalted pumpkin seeds, toasted
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon raw honey
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1. Bring a saucepan of water to the boil over high heat. Add sugar snap peas.
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2. Cook for 2 to 3 minutes or until bright green and tender. Drain. Refresh under cold water. Pat dry with paper towel. Set aside.
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3. Make honey dressing: Combine vinegar, oil and raw honey in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
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4. Place sugar snap peas and beetroot in a bowl. Sprinkle with pumpkin seeds. Drizzle with dressing. Serve.
CategoryLunch, Side-dishesCuisineKetogenic-Vegan, Ketogenic-Vegetarian
Ingredients
400g sugar snap peas, trimmed
450g baby beetroots, cooked, halved
1/4 cup unsalted pumpkin seeds, toasted
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon raw honey