Baby Beet Salad With Sugar Snap Peas

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1 tablespoon extra-virgin olive oil

1 small onion, thinly sliced (1 cup)

1/2 teaspoon lemon thyme

2 tablespoons white balsamic vinegar

1 tablespoon water

1 teaspoon coarse salt

Freshly ground pepper, to taste

8 red baby beets (about 10 ounces)

8 yellow baby beets (about 10 ounces)

8 ounces sugar snap peas, trimmed and halved diagonally

1 teaspoon fresh lemon thyme

1/2 teaspoon coarse salt

Freshly ground pepper

1 cup pea shoots

Pea flowers, for garnish (optional)

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