Asparagus, Beet, Red Onion, And Walnut Salad Recipe

Name: Asparagus, Beet, Red Onion, And Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Vinaigrette; 1/4 cup stone ground dijon mustard; 1/4 cup white wine vinegar; 2 tablespoons honey; 1 cup vegetables or 1 cup grapeseed oil; 1 garlic clove, minced; 2 tablespoons finely chopped basil; salt and pepper; For the Salad; 30 asparagus spears, woody ends removed, cut 4-inches long; 4 medium sized beets; 3 red onions, sliced onto 1/4 inch thick rings; 1 cup walnuts, halved, lightly toasted

Servings: persons

For the Vinaigrette
1/4 cup stone ground dijon mustard
1/4 cup white wine vinegar
2 tablespoons honey
1 cup vegetables or 1 cup grapeseed oil
1 garlic clove, minced
2 tablespoons finely chopped basil
salt and pepper
For the Salad
30 asparagus spears, woody ends removed, cut 4-inches long
4 medium sized beets
3 red onions, sliced onto 1/4 inch thick rings
1 cup walnuts, halved, lightly toasted

1
Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
2
Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
3
Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
4
To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Vinaigrette, 1/4 cup stone ground dijon mustard, 1/4 cup white wine vinegar, 2 tablespoons honey, and more.

Yes, Asparagus, Beet, Red Onion, And Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus, Beet, Red Onion, And Walnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions