Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Year - Long Salad Recipe

Ingredients

How to make it

  • Beet:

  • Preheat oven to 425°F.
  • Wrap the red beet and water in foil and place on a baking sheet.
  • Roast 50 minutes, then remove from foil. Cool, peel and cut into 1/4" slices. Set aside.

  • Meanwhile:

  • 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.
  • Using a mandoline slicer (or a very sharp knife and being very careful!), slice the candy-cane beet paper thin.
  • Julienne the carrots (I use a julienne peeler).

  • Dressing:

  • In a small bowl, whisk together oil, orange juice, and shallot.

  • Assembly:

  • Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.
  • Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.
  • Finally, top with the shaved candy-cane beet.
  • Drizzle with the dressing and sprinkle with fresh thyme.

People Who Like This Dish 3
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    theiris ate it and said...
    that is a perfect salad!!! thanx
    Was this review helpful? Yes Flag
  • jo_jo_ba 12 years ago
    Amount Per Serving
    Calories: 100.0
    Total Fat: 2.5 g
    Cholesterol: 0.0 mg
    Sodium: 74.5 mg
    Total Carbs: 17.2 g
    Dietary Fiber: 5.0 g
    Protein: 3.6 g
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes