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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.

Posted by Emily H. from Toronto, Ontario, Canada • Published See Emily H.'s 7 projects »
  • Step 1

    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.

  • Step 2

    Boil the asparagus spears until able to be pierced with a fork – about 5 minutes. Allow to cool.

  • Step 3

    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.

  • Step 4

    Whisk together cider vinegar, olive oil, and salt and pepper. Pour over the salad and serve.

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