ASPARAGUS, BEET, RED ONION, AND WALNUT SALAD

Asparagus, Beet, Red Onion, and Walnut Salad image

Provided by Chef mariajane

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

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1/4 cup stone ground dijon mustard
1/4 cup white wine vinegar
2 tablespoons honey
1 cup vegetables or 1 cup grapeseed oil
1 garlic clove, minced
2 tablespoons finely chopped basil
salt and pepper
30 asparagus spears, woody ends removed, cut 4-inches long
4 medium sized beets
3 red onions, sliced onto 1/4 inch thick rings
1 cup walnuts, halved, lightly toasted

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