Year - Long Salad Recipe jo_jo_ba

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   ["Preheat oven to 425F.", "Wrap the red beet and water in foil and place on a baking sheet.", "Roast 50 minutes, then remove from foil.", "Cool, peel and cut into 1/4"" slices.", "Set aside.", "Meanwhile: Bring a small pot of water to a boil, add the asparagus and cook 2 minutes, then drain and rinse with cold water, drain thoroughly and set aside.", "Using a mandoline slicer (or a very sharp knife and being very careful!", "), slice the candy-cane beet paper thin.", "Julienne the carrots (I use a julienne peeler).", "For dressing, whisk together oil, orange juice and shallot", "To assemble: Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.", "Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.", "Finally, top with the shaved candy-cane beet.", "Drizzle with the dressing and sprinkle with fresh thyme and walnuts (if using)."]

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