Instructions: Bring medium pot of salted water to a boil. Add beets and cook, until tender, about 15 minutes; drain. When cool enough to handle, peel beets and cut each in half.

In large wok or large nonstick skillet, heat oil over high heat. Add shallots and mushrooms and stir-fry 3 minutes. Add sugar snap peas and stir-fry 2 minutes. Mix in mustard seeds, thyme and sugar. Add, fennel and peas and stir-fry 4 minutes. Add scallions, parsley, vinegar and beets; toss to blend. Season to taste with salt and pepper and serve hot.

This recipe yields 4 servings.

Description: "Beets give this stir-fry a wonderful color and flavor."

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