ASPARAGUS, BEET, AND GOAT CHEESE SALAD
This salad is as enjoyable to plate as it is to eat.
Time: 20 min (plus 45-60 min oven time) | Difficulty: 2/5 | Servings: 4
1. Prep Beets
Preheat the oven to 375°F. Scrub and wash beets and remove tops. Leave the skin on. Lay them on a large piece of aluminum foil. Drizzle with olive oil and season with salt and pepper.
2. Bake Beets
Wrap the beets in the foil and place them on a baking sheet. Place in the oven for 45 - 60 minutes, or until you can easily pierce with a fork.
3. Peel
Allow to cool for 10 minutes and then peel under running water. If the skins are difficult to peel, you can also use a knife. Chop into 1-2 inch pieces.
4. Prepare Your Asparagus
While your beets are cooking, you can blanch your asparagus. Bring a pot of water to a boil and have a bowl of ice water nearby. Trim the bottom 1 - 2 inches off your asparagus and add them to the pot of boiling water for 2 - 3 minutes. They should be bright green and crisp-tender.
Once blanched, move immediately into the ice water and let cool.
5. Toast Pine Nuts
Toast your pine nuts in a skillet on high heat until browned, about 3-5 minutes.
6. Combine Your Dressing
Mix the olive oil, vinegar, honey, lemon, salt and pepper to make your dressing.
7. Plate
Finally, it’s time to build your salad. Plate your asparagus first (you can leave whole or chop into 2-inch pieces), top with your chopped beets, add dollops of goat cheese, and top with the toasted pine nuts. Finally, add your dressing and top with microgreens (optional). Try some of the plating options below!
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