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Asparagus and Golden Beet Salad

May 10, 2011

A perfect “Spring” salad showing the love of asparagus and beets.  I usually cook the vegetable at night or early morning so they will be well chilled when it is time to prepare the salads for a dinner.

Asparagus and Golden Beet Salad

Ingredients

  • 4-5 Golden Beets (or other beets)
  • 1 Bunch of Asparagus
  • Mixed Greens
  • 1 C. Gorgonzola Dolche
  • Extra Virgin Olive Oil
  • Salt
  • Freshly Ground Pepper

Preparation

  1. Simmer the beets in water for 30-40 minutes (until tender); cool, peel, cut and set aside (chill if not using immediately)
  2. Blanche the asparagus; put in ice bath; set aside (chill if not using immediately)
  3. Arrange greens on chilled salad plates
  4. Add the asparagus and beets
  5. Add 1/4 C. cheese on top
  6. Drizzle with a bit of olive oil
  7. Salt and pepper at table

 

(Serves 4)

Recipe inspired by Chef Christopher Cina at www.christophercina.com by his “Colorado Asparagus Salad with Blood Orange

For more “Spring Fling” recipes please visit www.awaytogarden.com

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