Instructions: 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 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 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 (alternately, the vinaigrette can be made in a regular blender). 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.

Make the Horseradish Cream: In a medium bowl, combine cream, lime zest, and juice. Whisk until soft peaks form. Fold in the horseradish. Use immediately. (Makes 2 cups)

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. Serve immediately.

Comments: This colorful creation could easily be mistaken for a dessert tart because, unlike most salads, its ingredients are layered in a ring mold for an unusual presentation.

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