Asparagus, Beet & Goat Cheese Salad
(from kintyre’s recipe box)
Source: Williams-Sonoma
Serves 8 peopleCategories: appetizer, nondairy, salad
Ingredients
- 1 1/2 pounds beets, trimmed
- 2 tablespoons plus 1/4 cup extra-virgin olive oil
- 2 tablespoons minced shallots
- 1/4 cup fresh orange juice
- 2 1/2 tablespoons fresh lemon juice
- 1/2 pound asparagus spears, tough ends trimmed, spears washed
- 2 tablespoons fresh flat-leaf parsley leaves
- 4 ounces goat cheese (chevre), crumbled
- 2 tablespoons finely chopped fresh chives
Directions
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Preheat an oven to 400 degrees.
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Wash the beets thoroughly and pat dry with paper towels.
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Place the beets in a roasting pan, toss with the 2 tablespoons olive oil, and season with salt and pepper.
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Cover the pan with aluminum foil and bake until the beets are tender when pierced, about 1 hour.
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Transfer the pan to a wire rack and let the beets cool to room temperature, then slip off the skins.
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Using a mandoline or a paring knife, cut the beets into thin slices.
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Set aside.
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In a small bowl, combine the shallots, orange juice and lemon juice.
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Let stand for 5 minutes.
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Drizzle in the 1/4 cup oil, whisking constantly until blended.
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Season with salt and pepper.
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Divide the beet slices among 8 salad plates, overlapping them to form a ring.
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Drizzle with a little vinaigrette.
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Using an asparagus peeler. peel the asparagus into long strips and place ina bowl.
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Add the parsley and the remaining vinaigrette and toss to coat.
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Mound the asparagus mixture on top of the beets, dividing it equally.
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Sprinkle the cheese around the asparagus and beets and garnish with the chives.
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Serve immediately.