Asparagus and Beet Salad

Add marinated and grilled chicken to make this a complete lunch or light dinner.

Yield:
Serves 6
Category:
Salads and Dressings
Cuisine:
American

INGREDIENTS:

  • 1 lb. small beets (the kind that come with green tops still on), preferably some golden and some red, washed, tops trimmed, leaving one inch of green.
  • 2 lbs. thin asparagus
  • salt to taste
  • 1 large shallot, finely chopped
  • classic vinaigrette

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Place beets in a baking dish, add 1/2 cup of water, cover tightly (use aluminum foil if you do not have a lid) and bake for about an hour, or until tender when beets are poked with a knife. Let stand until cool enough to handle. With a small knife, peel off the skin. Cut the beets into quarters or eighths, depending on their size.
  2. snap off the tough ends of the asparagus stalks. If you wish, peel the lower portions of the stalks. Cut into 3 inch lengths. In a large pot of boiling water, cook asparagus until just tender, 2 to 3 minutes. Drain and refresh with cold water. Pat dry.
  3. Toss your chopped shallot with your vinaigrette. In medium sized bowls, toss the red and golden beets separately with the vinaigrette. In another bowl, toss the asparagus with the remaining vinaigrette. Arrange the beets and asparagus on individual plates and serve.

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