A healthy starter salad
This salad is a mix of beets, asparagus and goat cheese; topped with walnuts and served with an apple cider vinaigrette.
Clean and boil the beets. Do not peel beets before boiling, but cut them in half or quarters. Boil until easily pierced with a fork, about 45 min – 1 hr. When finished allow them to cool and then peel them. The skins should be able to be pushed off with your hands; no knife or peeler necessary. Warning: You will stain your thumbs! Wear gloves if you wish to avoid that.
Boil the asparagus spears until able to be pierced with a fork – about 5 minutes. Allow to cool.
Cut beets into bite size chunks, and the asparagus into about 1 inch segments. The salad can be prepared in a large bowl or small individual bowls. Regardless of bowl size, prepare in layers. First, a layer of beets, then asparagus, then goat cheese on top, and chopped walnuts to garnish.
Whisk together cider vinegar, olive oil, and salt and pepper. Pour over the salad and serve.