Asparagus, Beet, Red Onion, and Walnut Salad

Submitted by Chef mariajane

"A very tasty salad, with a super vinaigrette, I really think this could be one of my favorites - If I could pick one!!"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6-8

ingredients

• For the Vinaigrette

• 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

• For the Salad

• 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

directions

1. Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
2. 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.
3. 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.
4. 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.