ASPARAGUS, BEET, RED ONION, AND WALNUT SALAD
A very tasty salad, with a super vinaigrette, I really think this could be one of my favorites - If I could pick one!!
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
- Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
- Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
- To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.
Nutrition Facts : Calories 204.1, Fat 13, SaturatedFat 1.3, Sodium 38.6, Carbohydrate 20.6, Fiber 4.3, Sugar 12.2, Protein 5.9
ROASTED BEET AND ASPARAGUS SALAD
I had something like this today at a place called Tria in Birmingham, so I've been looking for similar recipes all afternoon. This one sounds good. From bigoven.com
Provided by Sayster
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- The Beets: Wash and dry the beets well. Rub them with the 1 1/2 Tablespoons of olive oil. Place them in a baking pan with 1 ounce of water. Cover the pan with aluminum foil and bake in a preheated 375 degree oven for 40 minutes to 1 hour & 15 minutes or until they are fork tender. Allow the beets to cool. Peel off the outer skin and small dice. This should yield about 3 cups. Place the diced beets, blood orange oil and cilantro in a bowl and toss. Season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Asparagus: While the beets are roasting, blanch the asparagus in salted boiling water for about 3 minutes until it is tender and bright green.
- Shock the asparagus in ice water for about 3-5 minutes or until it is cold throughout . Dry the asparagus and chop it into a small dice. This should yield about 3 cups. Reserve in the refrigerator.
- The Dijon Vinaigrette: While the beets are roasting or a couple of days in advance, combine the egg yolk, Dijon, and vinegar in a bowl. With a wire wisk, mix the ingredients well. Slowly in a steady stream, drizzle in the oil to form and emulsion. Add the parsley, chives and shallots. Mix well and season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Moroccan Spice & Almonds: While the beets are roasting, or 1 day before, remove the zest from 1 orange and place in a small oven proof container in the oven to dry out, watching constantly as not to burn it.
- Once the zest is dry allow it to cool. In a coffee grinder, add the cardamom, broken cinnamon stick, allspice & cloves and grind until fine.
- Pour the spices into a small bowl. Grind the dry orange rind in the same fashion and add it to the other spices. Add the sugar and salt and mix well with a fork. Reserve in an airtight container.
- Toast the almonds in a dry saute pan over medium heat on the stove until lightly golden brown. Drizzle the 1 Tablespoon of oil on the almonds and continue to toast for another 30 seconds. Pull the almonds off the heat and pour them evenly onto a cookie sheet. Sprinkle the almonds with about 1 - 1 1/2 Tablespoons of the Moroccan spice and continue to toast in the oven for approximately 1 - 2 minutes or until golden brown. Remove from the oven and cool completely. Reserve.
- To Build the Dish: Remove the beets, asparagus, vinaigrette & cheese from the refrigerator 1/2 an hour before serving. Add about 2 - 3 ounces of the Dijon vinaigrette to the asparagus and toss well. Season to taste with salt & pepper. In a round mold or free style, divide the asparagus onto the center of 6 plates. Add a layer of the dressed asparagus on top of the beets. (If you are using a mold, you will need to layer the beets and then the asparagus onto one plate before removing the mold and repeating onto the second plate and so forth.) Toss the field greens in some of the blood orange oil and place some of them onto the asparagus. Place 1 piece of Maytag blue cheese on top of the greens. Sprinkle each plate with the almonds. Garnish each plate with drizzles of Dijon vinaigrette, blood orange oil and chopped chives.
Nutrition Facts : Calories 533.5, Fat 51.2, SaturatedFat 9.8, Cholesterol 45.6, Sodium 719.4, Carbohydrate 14.5, Fiber 3.1, Sugar 9.3, Protein 7.5
SPARGELFEST SALAD (GRILLED ASPARAGUS & BEET SALAD W/ HONEY M
Wonderful German salad that is perfect for a light summer dinner or as a starter to a meal. Healthy and Tasty! Try to use German condiments when preparing this salad for a more authentic salad. WINE: Franz Karl Schmitt Riesling Spätlese Rheinhessen Niersteiner Hipping 2001 from Germany is a perfect match! Guten Appetit!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
- Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
- Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
- Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
- Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
- Place four triangles around each salad and serve.
Nutrition Facts : Calories 745.9, Fat 63.5, SaturatedFat 11.5, Cholesterol 30, Sodium 758.9, Carbohydrate 34.9, Fiber 6.3, Sugar 14.6, Protein 14
ASPARAGUS, BEET AND GOAT CHEESE SALAD
Fresh and easy salad to toss together for a light lunch or as a dinner appetizer.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Peel beets and chop into 1-inch cubes. Steam beets for 12-15 minutes or until fork-tender. Set aside to cool.
- Peel any tough ends from asparagus stalks and cut into 1-inch pieces. Steam asparagus for 6-8 minutes or until fork tender. Set aside to cool.
- Place cooled beets and asparagus, onion, and parsley together in a large bowl. Sprinkle with salt and pepper and toss to combine.
ASPARAGUS- BEET SALAD
Steps:
- 1) Snap off tough ends of asparagus. Remove scales with a vegetable peeler, if if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 minutes or until crisp-tender. Drain. Place asparagus in freezer 10 to 15 minutes or until chilled. 2) Combine 1 Tablespoon 1 Tablespoon water and next 4 ingredients in a jar. Cover tightly, and shake vigorously to combine. 3) Place 1 lettuce leaf on each salad plate. Arrange chilled asparagus and beets over lettuce. Spoon 2 Tablespoons vinegar mixture over each salad; top evenly with croutons and blue cheese.
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