Asparagus, Roasted-Beet, And Goat Cheese Salad Recipe

Name: Asparagus, Roasted-Beet, And Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 small red beets (about 6 pounds); 1 cup olive oil; 1/3 cup red wine vinegar; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground pepper, divided; 60 small fresh asparagus spears; 1 (11-ounce) goat cheese log; 1 tablespoon chopped fresh chives; Cracked pepper (optional); Chopped fresh chives (optional); Gourmet salad greens (optional)

Servings: persons

18 small red beets (about 6 pounds)
1 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
60 small fresh asparagus spears
1 (11-ounce) goat cheese log
1 tablespoon chopped fresh chives
Cracked pepper (optional)
Chopped fresh chives (optional)
Gourmet salad greens (optional)

1
Arrange beets in a single layer on a lightly greased baking sheet; bake at 425u00b0 for 40 to 45 minutes or until tender, stirring every 15 minutes. Cool beets completely.
2
Whisk together oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.
3
Peel beets, and cut into wedges. Toss together beets, 1/2 cup vinaigrette, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon ground pepper; set aside.
4
Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, and drain. Combine asparagus and 1/2 cup vinaigrette; set aside.
5
Cut cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into cheese; remove cutter. Repeat procedure with remaining cheese and 2 1/2 teaspoons chives.
6
Arrange asparagus over cheese. Surround with beets, and drizzle with remaining vinaigrette. Sprinkle with cracked pepper and chives, if desired; serve with salad greens, if desired.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 18 small red beets (about 6 pounds), 1 cup olive oil, 1/3 cup red wine vinegar, 1/2 teaspoon salt, divided, and more.

Yes, Asparagus, Roasted-Beet, And Goat Cheese 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.

Asparagus, Roasted-Beet, And Goat Cheese Salad

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