Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　

Ingredients

Makes 4 first-course or side-dish servings

　　1/2 small red onion, halved lengthwise, then thinly sliced lengthwise

　　3 tablespoons rice vinegar (not seasoned)

　　1 teaspoon ground coriander, lightly toasted

　　2 teaspoons sugar

　　1 teaspoon salt

　　2 tablespoons extra-virgin olive oil

　　1 (14- to 15-ounces) can whole small beets, drained and quartered

　　1/4 pound sugar snap peas, trimmed

　　

Step 1

Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.

　　

Step 2

Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.

　　

Step 3

Toss onion and beets with dressing.

　　

Step 4

Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.