Tria Market's Beet and Asparagus Salad
- Reviews 1
Ready In: 2 hrs 35 mins
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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