The GGC Podcast

Rainbow Beet Salad

This site contains affiliate links to products. We may receive a commission for purchases made through these links.


  1. 1 Red Beet
  2. 1 Gold Beet
  3. Organic Pea Shoots
  4. Olive Oil
  5. Salt and Pepper


  1. Boil the beets in hot water until you are able to easily spear it with the tip of a knife.
  2. The beets should feel tender (about 25 minutes)
  3. Once they are cooked through, set them aside and let them cool.
  4. Once cooled down peel of the skin.
  5. Then, cut them into very thin slices and set aside.
  6. On a serving plate, lay down some of the pea shoots to create a bed for the beets.
  7. Stack the beet slices one on top of the other, interchanging colors.
  8. Stack a total of about 8 slices.
  9. Garnish the top with a little pinch more of the pea shoots (chop them a little bit so they aren’t so long).
  10. To season, drizzle some olive oil on top and sprinkle salt and pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *