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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a gorgeous, gourmet style salad that makes a great first (or double for a light main) course for dinner parties all year long - every season is represented in it's glory. Ingredients:
1 medium-large red beet |
1 tsp water |
1/2 lb asparagus, cut into 1 pieces |
1 medium-large candy-cane (chioggia) beet, peeled if needed |
2 medium carrots (heirloom if you have them), peeled if needed |
1/2 tbsp walnut oil |
1 tbsp orange juice |
1 small shallot, minced |
3 large heirloom tomatoes, sliced 1/4 thick |
sea salt (or artisan salt like pink himalaya) and ground pepper |
1 tbsp fresh thyme |
Directions:
1. Beet:
2. Preheat oven to 425°F.
3. Wrap the red beet and water in foil and place on a baking sheet.
4. Roast 50 minutes, then remove from foil. Cool, peel and cut into 1/4 slices. Set aside.
5. Meanwhile:
6. Bring a small pot of water to a boil, add the asparagus and cook 2 minutes, then drain and rinse with cold water, drain thoroughly and set aside.
7. Using a mandoline slicer (or a very sharp knife and being very careful!), slice the candy-cane beet paper thin.
8. Julienne the carrots (I use a julienne peeler).
9. Dressing:
10. In a small bowl, whisk together oil, orange juice, and shallot.
11. Assembly:
12. Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.
13. Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.
14. Finally, top with the shaved candy-cane beet.
15. Drizzle with the dressing and sprinkle with fresh thyme.
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