Asparagus, Beet & Goat Cheese Salad
This vibrant and colorful beet and asparagus salad is a delightful combination of flavors and textures. Roasted beets are paired with fresh asparagus, tangy vinaigrette, creamy goat cheese, and a sprinkling of chives. Each bite offers a refreshing burst of citrus paired with earthy sweetness and a hint of herbiness. This salad is not only visually stunning but also a delightful mix of delicious ingredients that will impress your guests at any gathering. Enjoy the delicious medley of flavors in this delightful salad!
— Constant Cookbook
Ingredients
- 1 1/2 lb. beets, trimmed
- 2 Tbs. plus 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced shallots
- 1/4 cup fresh orange juice
- 2 1/2 Tbs. fresh lemon juice
- 1/2 lb. asparagus, tough ends trimmed,
- spears washed
- 2 Tbs. fresh flat-leaf parsley leaves
- 2 Tbs. fresh chervil leaves
- 4 oz. goat cheese (chèvre), crumbled
- 2 Tbs. finely chopped fresh chives
Instructions
- Preheat an oven to 400ºF.
- Wash the beets thoroughly and pat dry with paper towels. Place the beets in a roasting pan, toss with the 2 Tbs. olive oil, and season with salt and pepper. Cover the pan with aluminum foil and bake until the beets are tender when pierced, about 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature, then slip off the skins. Using a mandoline or a paring knife, cut the beets into thin slices. Set aside.
- In a small bowl, combine the shallots, orange juice and lemon juice. Let stand for 5 minutes. Drizzle in the 1/4 cup oil, whisking constantly until blended. Season with salt and pepper.
- Divide the beet slices among 8 salad plates, overlapping them to form a ring. Drizzle with a little vinaigrette.
- Using a vegetable peeler, peel the asparagus into long strips and place in a bowl. Add the parsley, chervil and the remaining vinaigrette and toss to coat.
- Mound the asparagus mixture on top of the beets, dividing it equally. Sprinkle the cheese around the asparagus and beets and garnish with the chives. Serve immediately. Serves 8.
Yield
Serves 8.
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