Asparagus & beet salad Serves 4 to 6
This refreshing spring salad is full of vibrant color and flavor - a great make a-head dish for any time of day. Just be sure to add the asparagus right before serving, so it stays bright green. Candy striped Chioggia beets, tender asparagus, and fragrant Meyer lemons work beautifully together here. If Meyer lemons aren't available, you can always use regular lemons or make Tangerine Shallot Vinaigrette instead.
- ½ pound Chioggia or golden beets, well scrubbed and tops trimmed
- Meyer Lemon vinaigrette (recipe follows)
- Salt and pepper
- 1 pound asparagus, tough ends discarded, cut in 2-inch lengths on the diagonal
- Preheat the oven to 400º F.
- Place the beets in a small baking dish with ¼-inch water.
- Cover the dish and roast until tender when pierced with a skewer or paring knife, about 35 to 40 minutes, depending on their size.
- While the beets are roasting, make the vinaigrette (recipe below).
- When the beets are cool enough to handle, peel and cut them in wedges; place them in a serving bowl and toss with the vinaigrette.
- Bring a small pot of water to a boil and salt lightly.
- Drop in the asparagus and cook for 2 minutes, until tender, but still bright green.
- Drain the asparagus and rinse under cold water; give it a good shake to remove the excess water, and let dry on a kitchen towel.
- Just before serving, toss the asparagus with the beets and season to taste with salt and pepper.
Makes about ½ cup
- 1 teaspoon minced Meyer lemon zest
- 2 tablespoons Meyer lemon juice
- 1 tablespoon Champagne vinegar
- ¼ teaspoon salt
- 6 tablespoons extra virgin olive oil
- Whisk everything but the oil together in a small bowl.
- Slowly pour the oil in, whisking until emulsified.
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Sunday, May 16, 2010
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