Preparation Info

Roasted Golden and Red Beet Salad

Ingredients

Directions

  1. Peel, halve and slice beets, creating 1/4-inch half-moons.
  2. Add to salted, boiling water; cook till fork-tender (do not over cook). Add trimmed asparagus to the water for 2 minutes, strain and cool.
  3. Slice red onion into 1/2-inch rings.
  4. Toss beets with olive oil and salt and pepper. Combine with onion and roast in a 400 degree F oven for 15 minutes.
  5. Brush slices of baguette with olive oil and top with goat cheese. Toast at 400 degrees F until golden brown.
  6. Arrange mesclun in the center of the plate with a small pile of beets perched atop. Place a small bunch of asparagus on top of the beets, drizzle with dressing, and garnish with the goat cheese crouton.

Stonewall Kitchen Ingredients

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