Beet Salad With Pea Shoots

• 5 medium red beets, unpeeled
• 1 1/2 teaspoons kosher salt, divided
• 1/2 pound pea shoots, tough stems trimmed and shoots snipped into bite-size pieces
• 1/2 shallot, minced
• 1/2 bunch fresh chives, chopped (about 3 tbsp.)
• 1/4 cup extra-virgin olive oil
• 2 to 3 tbsp. lemon juice
• 1 1/2 firm-ripe avocados, diced
• 1/2 teaspoon pepper

1. Preheat oven to 400u0b0. Scrub beets and put in a baking pan large enough to arrange them in a single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender when pierced with the tip of a small, sharp knife, about 1 hour.
2. Cool beets until cool enough to handle. Peel and cut into 1/2-in.-thick wedges.
3. Combine pea shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a large bowl. Top with beets, avocados, and pepper, tossing just to coat.
4. Make ahead: Roasted beets, up to 1 day (peel and slice just before making salad).

red beets, kosher salt, shoots, shallot, fresh chives, extravirgin olive oil, lemon juice, avocados, pepper

Taken from www.myrecipes.com/recipe/beet-salad-pea-shoots (may not work)