Aren’t these gorgeous? Local, organic pea shoots. I scooped them up in the grocery and couldn’t wait to get them home. I planned my whole dinner around them because they were just enticing. So fresh, so fabulous.
I roasted some small red beets. You can do it too because they are infinitely better than the pre-cooked beets you can now find in the refrigerated cases. Individually wrap each beet in a bit of foil and bake for about an hour at 400 degrees. This method bakes and steams at the same time for perfect earthy goodness. Cool, unwrap, and working one at a time, rub off skins gently with a paper towel. Full disclosure: your hands will get bright pink, so work carefully with the paper towels or slip on some plastic gloves. Slice your ruby red jewels into quarters and they are ready to eat.
For the salad I put a handful of pea shoots in a small bowl, added the sliced beets, some crumbled feta cheese and toasted pecans. For dressing, I sloshed on a quick vinaigrette of sherry vinegar, dijon mustard, and walnut oil. It was gorgeous. (This picture does not do it justice because it was late in the evening. and there was no natural light.)
The salad was absolutely delicious; all the right notes of fresh, earthy, creamy, crunchy. Whatever, with some crusty bread, it was a simple, satisfying meal.
About an hour later, my daughter complained of a tummy ache. Then my husband felt a bit off. Soon after, I joined them in feeling not terrible, but not good. Nothing worsened, but we all agreed that all signs pointed to the pea shoots as the source of our ick. This episode kind of confirms my standard gut feel not to buy sprouted seeds.
So, on the compost pile they go. I kind of hate to toss them; they are still so pretty, but I like the idea of them quickly cooking away in the bottom of the compost pile.
Just so you know, the next time pretty, perfect pea shoots catch my eye at the market I am walking quickly by.