Roasted Golden Beets and Asparagus over a Bed of Greens

By Carol Ann Kates, author of Secret Recipes from the Corner Market

Serves 6.

For a balsamic vinegar dressing:

  • 2 Tbsp olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon large grind black pepper
  • 3 tablespoons olive oil

In a small bowl, combine balsamic vinegar, mustard, garlic, salt and pepper. Whisk to blend. While continuing to whisk, slowly add olive oil. Set aside.

For the beets:

  • 12 small golden beets
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon large grind black pepper

Preheat the oven to 350 degrees F. Remove greens and reserve for cooking later. Wash beets well, peeling off any bad spots and leaving skins on. In a medium baking dish, toss beets with olive oil, salt, and pepper. Bake beets at 350 degrees F for 45 to 55 minutes or until beets are tender when pierced with a knife. Remove from the oven, cool, and peel.

For the asparagus:

  • ½ pound asparagus spears, tough ends snapped off and thick spears peeled
  • Extra virgin olive oil for drizzling
  • Salt to taste
  • Large grind black pepper to taste

Arrange spears in a single layer on a rimmed baking sheet. If spears vary in size, separate them into piles of thick and thin spears and keep them divided on the baking sheet. Thin spears will cook faster, and this makes it easy to remove them when they are cooked.

Drizzle with olive oil and season to taste with salt and pepper. Roast until ends are tender when pierced with a knife, about 7 minutes for thin spears and 10 minutes for thick ones. Transfer to a cutting board and cool.

For the salad:

  • 12 small golden beets, roasted, peeled, and cut in quarterss
  • ½ pound asparagus, roasted and cut into 2-inch piecess
  • ½ cup scallions, thinly sliceds
  • ¾ cup crumbled feta cheeses
  • 6 cups Spring mix or your favorite greens

Using 6 salad plates, cover plates with greens. Top greens with golden beets, asparagus, scallions, and feta cheese. Drizzle with dressing and serve immediately.

Did you know?

The fields we cultivate are located in North Boulder, and are part of an 80 acre centennial homestead which has never been treated with chemicals.

Quotes

"We didn't inherit the land from our fathers. We are borrowing it from our children."
~Amish belief
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