Beet And Sugar Snap Pea Salad

This is an adaptation from epicurious. It is a nice change and can be serve with spring greens if desired. We like it just as it is.

Drain the beets well , blot with a paper towel.

Cook the peas in boiling water for 1 minute , and immediately rinse well in cold water and drain.

Make the dressing with the next five ingredients and mix well.

It can be done with a whisk or in the food processor.

In a large bowl place the beets and peas and pour the dressing over the veggies.

Toss gently until all the veggies are covered well.

Cover and refrigerate at least 3 hours.

beets, frozen sugar snap peas, dijon mustard, cider vinegar, olive oil, dried dill, sugar