Winter Salad with Pea and Beetroot Purée

Winter Salad with Pea and Beetroot Purée

by Jenny Chandler

Jenny Chandler's versatile pea and beetroot purée uses our special pink flamingo peas and brings vibrant colour and earthy flavours as an accompaniment to all manner of dishes.

The cooked peas can also be kept in the fridge, in their cooking water, for up to 5 days, or frozen in handy 100g portions if you’re not going to get through them all. Add to soups, curries or simply top toast with the cooked peas, plenty of extra virgin olive oil, a few herbs and some fermented veg like sauerkraut or kimchi.

This salad can easily be adapted by adding flaked smoked trout, smoked mackerel or fresh sheep’s curd cheese.

Serves 4


  • 1 small Radicchio
  • 2 Oranges
  • 1 tbsp Extra Virgin Olive Oil
  • 100g Walnut Halves
  • Salt and Pepper
Pink Flamingo Pea and Roast Beetroot Puree
  • 300g cooked Split Flamingo Peas
  • 300g cooked Beetroot (home roasted or, at a push, ready-cooked and vacuum packed)
  • 1 to 2 cloves Garlic, roughly chopped
  • 3tbsp Fresh Orange Juice
  • 3tbsp Extra Virgin Olive Oil
  • 1tbsp Tahini
  • Salt and Pepper


For cooking the flamingo peas:
  1. Place in a pan, cover with plenty of water, cover and simmer until tender ( about 30 - 40 minutes) topping up with water if necessary. I like to add a bay leaf and a sprig of thyme too. One of the beauties of these particular split peas is that they hold their shape pretty well, even when cooked through rather than collapsing to a wet mush. Season well.
  2. Although the pea and beet purée recipe only calls for 300 g cooked pulses I’d recommend cooking an entire 500 g bag of the split flamingo peas (giving you well over a kilo of cooked peas)
For the pink flamingo pea and roast beetroot purée:
  1. Put the cooked peas, beetroot, garlic, orange juice, tahini, oil, and a good pinch of salt and pepper into a blender and pulse the purée until as smooth as you’d like it. Taste and adjust the seasoning - if your beetroot is particularly sweet you may want to add a dash of cider vinegar.
  2. The purée is superb served warm or cold, as a dip, sandwich filling, with roasted vegetables or as part of a salad.
For the salad:
  1. Slice the bottom off the radicchio and carefully peel off the leaves, wash and dry the leaves and then rip roughly and place in large bowl.
  2. Segment, or slice, the oranges, reserving any juice.
  3. Add the oil, a pinch of salt and some freshly ground black pepper to the radicchio and massage gently until the leaves look glossy. Pour over the orange juice.
  4. Arrange the leaves on plates with the orange slices, walnut halves and a good dollop or quenelle of the purée
  5. Serve with toasted rye bread.

Jenny Chandler
Jenny Chandler


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