ASPARAGUS, BEET AND GOAT CHEESE SALAD

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Asparagus, Beet and Goat Cheese Salad image

Fresh and easy salad to toss together for a light lunch or as a dinner appetizer.

Provided by @MakeItYours

Number Of Ingredients 13

4 large beets (or 6 medium, or 8 small)
1 pound asparagus
1/2 small onion, finely chopped
1 tbsp minced flat leaf parsley
1 1/2 tsp salt
1/2 tsp pepper
2/3 cup chopped pecans (or any nut you'd like)
1/4 cup maple syrup
3 tbsp cream of balsamic (use any flavor you like, but I prefer a berry infusion)
1/4 cup olive oil
squeeze of lemon juice
salt and pepper to taste
4 oz. goat cheese, chilled

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.

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