Recipe information
Yield
Serves 6
Ingredients
12 baby red or golden beets, trimmed
4 tablespoons (1/2 stick) unsalted butter
1 cup packed sliced shallots
6 ounces oyster mushrooms, stems trimmed
1/2 pound sugar snap peas, stringed
2 1/2 teaspoons mustard seeds
1 1/2 teaspoons dried thyme
3/4 teaspoons sugar
1 1/2 cups thinly sliced fennel
1/2 cup fresh shelled peas or 1/2 cup frozen
4 green onions, sliced on diagonal into 1/2-inch-thick pieces
1/2 cup fresh Italian parsley leaves
2 tablespoons balsamic vinegar
Preparation
Step 1
Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.
Step 2
Melt 2 tablespoons butter in heavy large nonstick skillet over high heat. Add shallots and mushrooms; sauté 3 minutes. Add sugar snap peas; sauté 2 minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter, fennel and peas. Stir-fry 4 minutes. Add green onions, parsley, vinegar and beets; toss to blend. Season with salt and pepper.
