Tria Market's Beet and Asparagus Salad Recipe

Name: Tria Market's Beet and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb golden beets, roasted and peeled (see below); 2 bay leaves; 2 sprigs thyme; ½ cup water; 1 lb asparagus, blanched and chopped (see below); 1 pot salt water; 1 cup blue cheese, crumbled; ½ cup pine nuts, toasted; ½ cup cherry tomatoes, quartered; 1 cup red wine vinaigrette; 6 tablespoons olive oil; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh basil; 2 teaspoons Dijon mustard; ½ teaspoon dried oregano; 2 garlic cloves, minced; 1 small shallot, minced; 1 ½ teaspoons sugar

Servings: persons

1 lb golden beets, roasted and peeled (see below)
2 bay leaves
2 sprigs thyme
½ cup water
1 lb asparagus, blanched and chopped (see below)
1 pot salt water
1 cup blue cheese, crumbled
½ cup pine nuts, toasted
½ cup cherry tomatoes, quartered
1 cup red wine vinaigrette
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons Dijon mustard
½ teaspoon dried oregano
2 garlic cloves, minced
1 small shallot, minced
1 ½ teaspoons sugar

1
Toss all ingredients and let stand for 30 minutes.
2
To Roast Beets: Wash beets well in cold running water.
3
Place beets in a baking dish and coat them with extra virgin olive oil.
4
Put 1/2 cup of water into the baking dish along with bay leaves and thyme.
5
Cover baking dish with foil and bake for 1 hour in a 350-degree oven.
6
Allow beets to cool and then wipe off the skin with paper towel.
7
Dice beets into 1/4-inch cubes.
8
(Note: Be careful not to overcook or the beets will become mushy.
9
).
10
To Blanch Asparagus: Bring a pot of salted water to a simmer.
11
Trim off ends of asparagus and place them into the simmering water until they turn bright green, about 3 to 5 minutes.
12
As soon as they turn bright green remove them from the simmer and place them into cold water.
13
Once they have cooled chop into bite-size pieces.
14
For vinaigrette: Add all ingredients to a blender and mix on high until well incorporated, about 1 to 2 minutes.

633

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 lb golden beets, roasted and peeled (see below), 2 bay leaves, 2 sprigs thyme, ½ cup water, and more.

Yes, Tria Market's Beet and Asparagus 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!

Tria Market's Beet and Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions