Asparagus, Beets and Bleu Cheese

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READY IN: 18mins
Recipe by Sayster


Ingredients Nutrition

  • 1 12 lbs asparagus
  • 1 (14 ounce) can beets, sliced into match stick cuts
  • 1 tablespoon beet juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 4 ounces blue cheese
  • 2 ounces pecans, chopped


  1. Trim the asparagus, peel each stem and cook in boiling water just until it's firm to the bite, 2-3 minutes.
  2. Drain and chill in cold running water.
  3. Arrange the cold asparagus spears on a serving platter and pile the sliced beets on that.
  4. Mix the oil, beet juice and vinegar in a bowl and drizzle over the beets and asparagus.
  5. Garnish with some crumbled bleu cheese and a dusting of the chopped pecans. Serve right away.

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