Fresh Vegetable Salad

1. 1

   Preheat oven to 400 degrees F. Peel beets and boil them covered in water at medium heat for 30-40 minutes or until they give when poked with a fork. Cut off stringy bottoms from asparagus stalks and chop the rest into 1 inch lengths. In medium bowl toss asparagus stalks with rosemary, basil, thyme, sea salt and a small amount of olive oil. Roast for 8-10 minutes.

2. 2

   Once beets are cooked remove from boiling water, rinse with cold water and cool with ice. Remove asparagus from oven and cool in freezer for 10 minutes.

3. 3

   Toss asparagus, beets, diced cucumber and avocado with juice from Meyer lemon. Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.