Asparagus, Roasted Beets, And Goat Cheese Salad

Name: Asparagus, Roasted Beets, And Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 small red beets (about 3 pounds); 9 small golden beets (about 3 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 spears asparagus; 1 (11-ounce) log goat cheese; 1 tablespoon chopped fresh chives; Garnishes: cracked pepper, olive oil

Servings: persons

1
Bake beets in a single layer on a lightly greased baking sheet at 425u00b0 for 40 to 45 minutes or until tender, stirring every 15 minutes; cool completely.
2
Whisk together 1 cup olive oil, red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
3
Peel beets; cut into wedges. Toss together red beets, 1/4 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper; set aside. In a separate bowl, toss together golden beets, 1/4 cup vinaigrette, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper; set aside.
4
Cut top 3 inches from asparagus, cook in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain. Combine asparagus and 1/2 cup vinaigrette; set aside.
5
Cut goat 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. Transfer cheese to a serving plate. Repeat procedure with remaining cheese and chives.
6
Arrange asparagus spears evenly on top of cheese rounds. Top with beets and drizzle with remaining vinaigrette. Sprinkle cracked pepper and olive oil around rim of plate, if desired.
7
*Note: Small red beets may be substituted for golden.

815

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 9 small red beets (about 3 pounds), 9 small golden beets (about 3 pounds)*, 1 cup olive oil, 1/3 cup red wine vinegar, and more.

Yes, Asparagus, Roasted Beets, 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.

That's it — enjoy your meal!