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Baby Beet and Pea Tendril in Radicchio Cups

Ingredients

1 pound baby beets

2 tablespoons olive oil

Salt and pepper

4 cups pea tendrils

Lemon vinaigrette (recipe follows)

4 radicchio leaves

Directions

Preheat oven to 350 degrees. Toss beets with olive oil, salt, and pepper, and place on a baking sheet. Roast until fork tender. Once cool, peel and quarter beets and place in a large bowl. Add pea tendrils and lemon vinaigrette to taste. Serve beets in individual radicchio leaves.

Lemon Vinaigrette

1 shallot
1 garlic clove
1 tablespoon dijon mustard
Juice of ½ lemon
1 cup olive oil

Place all ingredients except oil in a blender and pulse to combine. With blender running, slowly add olive oil until emulsified.

Kiawah River

Kiawah River is a new 2,000-acre waterfront community on Johns Island, encompassing 20 miles of shoreline, a 100-acre working farm and abundant green space. The community will combine residential, retail and hospitality offerings and features custom and semi-custom homes with finely-craftedsea islands architecture.

Print Recipe