Beet & Asparagus Salad
A healthy starter salad
Posted by Emily H.
About
This salad is a mix of beets, asparagus and goat cheese; topped with walnuts and served with an apple cider vinaigrette.
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You Will Need (9 things)
- 6 medium Beets
- 15 stalks Asparagus
- 1 small log (113 g) Goat Cheese
- 1/2 cup Walnuts (optional)
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Dressing
- ½ cup Cider Vinegar
- ¼ cup Olive Oil
- Salt to taste
- Ground Pepper to taste
Steps (4 steps, 120 minutes)
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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.
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2
Boil the asparagus spears until able to be pierced with a fork – about 5 minutes. Allow to cool.
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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.
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4
Whisk together cider vinegar, olive oil, and salt and pepper. Pour over the salad and serve.