Asparagus, Roasted Beet, and Goat Cheese Salad
Ingrediënten
Makes 6 servings / Prep: 15 min., Bake: 45 min., Cook: 2 min.
- 18 small red beets about 6 pounds
- 1 cup olive oil
- ⅓ cup red wine vinegar
- ½ teaspoon salt divided
- ½ teaspoon freshly ground pepper divided
- 60 small fresh asparagus spears
- 1 11-ounce goat cheese log
- 1 tablespoon chopped fresh chives
- Cracked pepper
- Chopped fresh chives
- Gourmet salad greens optional
Instructies
- Arrange beets in a single layer on a lightly greased baking sheet.
- Bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes.
- Cool beets completely.
- Whisk together oil, vinegar, ¼ teaspoon salt, and ¼ teaspoon ground pepper in a small bowl.
- Peel beets, and cut into wedges.
- Toss together beets, ½ cup vinaigrette, remaining ¼ teaspoon salt, and remaining ¼ teaspoon ground pepper; set aside.
- Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender.
- Plunge into ice water to stop the cooking process, and drain.
- Combine asparagus and ½ cup vinaigrette; set aside.
- Cut cheese into 6 equal slices.
- Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with ½ teaspoon chives.
- Press chives into cheese; remove cutter.
- Repeat procedure with remaining cheese and 2½ teaspoons chives.
- Arrange asparagus over cheese.
- Surround with beets, and drizzle with remaining vinaigrette.
- Sprinkle with cracked pepper and chives; serve with salad greens, if desired.
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