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Recipe: Asparagus Roasted Beets And Goat Cheese Salad
Similar Categories: Asparagus, Roasted, Beets, Goat, Cheese, Salad
9 small red beets (about 3 pounds)
9 small golden beets (about 3 pounds) *
1 cup olive oil
1/3 cup red wine vinegar 112 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided 60 small asparagus spears
1 (11-ounce) log goat cheese
1 tablespoon chopped fresh chives
Garnishes: cracked pepper, olive oil
Roast beets in a single layer on a lightly greased baking sheet at 425* for
40 to 45 minutes or until tender, stirring every 15 minutes; cool.
Whisk together 1 cup oil, vinegar, 1/4 tea spoon salt, and 1/4 teaspoon
pepper in a small bowl; set vinaigrette aside.
Peel beets; cut into wedges. Toss together red beets, 1/4 cup
vinaigrette,1/8 teaspoon salt, and l1/8 teaspoon pepper; set aside. In a
sepa rate bowl, toss together golden beets, 1/4 cup vinaigrette,
remaining1fs teaspoon salt, and remaining 1/8 teaspoon pepper; set aside.
Cut top 3 inches from asparagus, and cook in boiling water to cover 1 to 2
minutes or until crisp-tender. Plunge into ice water to stop the cooking
process; drain.
Combine asparagus and 1/2 cup vinaigrette; set aside.
Cut goat cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round
cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into
cheese; remove cutter. Transfer cheese to a serving plate. Repeat procedure
with remaining cheese and chives.
Arrange asparagus spears even Iy on top of cheese rounds. Top with beets and
drizzle with remaining vinaigrette. Sprinkle cracked pepper and olive oil
around rim of plate, if desired. Yield: 6 servings.
*Small red beets may be substituted for golden beets.
9 small golden beets (about 3 pounds) *
1 cup olive oil
1/3 cup red wine vinegar 112 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided 60 small asparagus spears
1 (11-ounce) log goat cheese
1 tablespoon chopped fresh chives
Garnishes: cracked pepper, olive oil
Roast beets in a single layer on a lightly greased baking sheet at 425* for
40 to 45 minutes or until tender, stirring every 15 minutes; cool.
Whisk together 1 cup oil, vinegar, 1/4 tea spoon salt, and 1/4 teaspoon
pepper in a small bowl; set vinaigrette aside.
Peel beets; cut into wedges. Toss together red beets, 1/4 cup
vinaigrette,1/8 teaspoon salt, and l1/8 teaspoon pepper; set aside. In a
sepa rate bowl, toss together golden beets, 1/4 cup vinaigrette,
remaining1fs teaspoon salt, and remaining 1/8 teaspoon pepper; set aside.
Cut top 3 inches from asparagus, and cook in boiling water to cover 1 to 2
minutes or until crisp-tender. Plunge into ice water to stop the cooking
process; drain.
Combine asparagus and 1/2 cup vinaigrette; set aside.
Cut goat cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round
cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into
cheese; remove cutter. Transfer cheese to a serving plate. Repeat procedure
with remaining cheese and chives.
Arrange asparagus spears even Iy on top of cheese rounds. Top with beets and
drizzle with remaining vinaigrette. Sprinkle cracked pepper and olive oil
around rim of plate, if desired. Yield: 6 servings.
*Small red beets may be substituted for golden beets.
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