Recipe courtesy of Martha Stewart
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8 servings



Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add the peas and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and plunge the peas into the ice-water bath to stop the cooking. Drain well. Add beets to boiling water and cook until tender, about 40 minutes. Remove from heat, drain, and plunge the beets into the ice-water bath to stop the cooking. Drain well. Peel beets and cut into 1/8-inch pieces. Transfer to a large bowl.

In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow steady stream and blend until emulsified. Season with salt and pepper. Strain mixture through a fine sieve.

In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil and mix to combine. Gently toss in avocados.

To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream.

Horseradish Cream:

1 cup heavy cream

2 limes, zested and juiced

3 tablespoons freshly grated horseradish

In a medium bowl, combine cream, lime juice and zest. Whisk until soft peaks form. Fold in the horseradish. Serve immediately.

Yield: 2 cups

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