Roasted Golden and Red Beet Salad

Skill

Makes

4 - 6 Servings

Roasted Golden and Red Beet Salad

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Roasted Golden and Red Beet Salad

Made With Our

Directions

Item No. 141111
Item No. 141107
Maple Balsamic Dressing
Item No. 141108

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.