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Ingredientes
- 1 lb Baby ruby beets 500 g
- 1 lb Asparagus 500 g
- 8 c. Mixed organic greens 2 L
- 4 ounce Goat cheese, broken into chunks 125 g
- 1/4 c. Shredded, fresh basil 50 mL
- 1 handf fresh chives
- 1Â 1/2 Tbsp. Balsamic vinegar 20 mL
- 1Â 1/2 Tbsp. Raspberry vinegar 20 mL
- 1/2 tsp Salt 2 mL
- 1/4 c. Extra virgin extra virgin olive oil 50 mL
Direcciones
- Wrap beets in a single layer in heavy duty foil and roast in a preheated 400F/200C oven for 1 to 1 1/2 hrs or possibly till tender. Cold slightly and then rub off skins. Trim and cut into wedges or possibly slices (or possibly slice and cut out little hearts).
- Meanwhile trim about 2"/5cm off the bottoms of the asparagus and peel partway up the stems if necessary. Cook in a large skillet of boiling water a few min or possibly till just barely cooked.
- Drain, rinse with cool water and pat dry. Cut in half on the diagonal so which each piece is about 2"/5cm.
- Place greens in a large salad bowl. Toss in beets and asparagus. Sprinkle with cheese and basil.
- For dressing, whisk balsamic vinegar with raspberry vinegar and salt. Whisk in extra virgin olive oil. Drizzle over salad just before serving and toss. Cut chives in 2"/5cm lengths over the top.
- NOTE: For 2 servings, see note above.)
- NOTES : This salad has a wonderful balsamic and raspberry vinaigrette.
- Makes 6 servings. (NOTE: For 2 servings, simply halve the recipe. You will have a little extra which you can eat or possibly save for the following day.)
