Beet and Cucumber Relish with Grilled Asparagus

1. 1

   Preheat the oven to 400F.

2. 2

   Wrap each beet in foil.

3. 3

   Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.

4. 4

   When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.

5. 5

   Cut the beets into 1/4-inch dice, and transfer to a medium bowl.

6. 6

   Stir in the cucumber, shallot, vinegar, 1 teaspoon oil, and 1/4 teaspoon salt.

7. 7

   Refrigerate until ready to use, up to 2 hours.

8. 8

   Preheat a grill or grill pan until hot.

9. 9

   Toss the asparagus with the remaining teaspoon oil and 1/2 teaspoon salt in a large bowl.

10. 10

    Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).

11. 11

    Arrange the asparagus on a platter, and let cool completely.

12. 12

    Finely chop the basil, and stir into the beet relish.

13. 13

    Using a slotted spoon, spoon the beet relish over the asparagus.

* Per serving · 4 servings · Values may vary.

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