Tria Market's Beet and Asparagus Salad
- Ready In:
- 2hrs 35mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 lb golden beets, roasted and peeled (see below)
- 2 bay leaves
- 2 sprigs thyme
- 1⁄2 cup water
- 1 lb asparagus, blanched and chopped (see below)
- 1 pot salt water
- 1 cup blue cheese, crumbled
- 1⁄2 cup pine nuts, toasted
- 1⁄2 cup cherry tomatoes, quartered
- 1 cup red wine vinaigrette
-
Vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 1⁄2 teaspoons sugar
directions
- Toss all ingredients and let stand for 30 minutes.
- To Roast Beets: Wash beets well in cold running water. Place beets in a baking dish and coat them with extra virgin olive oil.
- Put 1/2 cup of water into the baking dish along with bay leaves and thyme.
- Cover baking dish with foil and bake for 1 hour in a 350-degree oven.
- Allow beets to cool and then wipe off the skin with paper towel. Dice beets into 1/4-inch cubes. (Note: Be careful not to overcook or the beets will become mushy.).
- To Blanch Asparagus: Bring a pot of salted water to a simmer. Trim off ends of asparagus and place them into the simmering water until they turn bright green, about 3 to 5 minutes. As soon as they turn bright green remove them from the simmer and place them into cold water. Once they have cooled chop into bite-size pieces.
- For vinaigrette: Add all ingredients to a blender and mix on high until well incorporated, about 1 to 2 minutes.
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RECIPE SUBMITTED BY
I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there.
Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me!
Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.