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Asparagus and Beet Salad

Asparagus and Beet Salad

Mariene Astillo on December 10, 2014 | Reviews: 0 | Rating:

A flavorful salad topped with a delicious vinaigrette. Perfect for your lunch or brunch.

Preparation time: 15 minutes   Cooking time: 20 minutes   Serves: 6  

  • Vegetarian
  • Salads

Ingredients

    Preparation

    Preheat the oven to 375 F
    Place the beets and asparagus on an aluminum-lined baking sheet, drizzle with olive oil and season with salt and pepper. Combine the seasonings and vegetables well

    Place the baking sheet in the preheated oven and roast for 15 minutes or until the vegetables are tender. You do not want them to be fully cooked. Remove the baking sheet from heat and set it aside

    To make vinaigrette: Place 1⁄4 cup of the olive oil and the remaining ingredients in a blender and blend on high

    Drizzle in the remaining 1⁄4 cup of olive oil until well combined for about 20 seconds. Adding the olive oil in parts will guarantee that the vinaigrette will mix thoroughly much quicker

    Once blended, pour the vinaigrette into a small bowl and set aside
    Add the salad greens and roasted vegetables to a large salad bowl and drizzle with 3 tablespoons of vinaigrette. Also add a pinch of salt and pepper, and then toss the salad gently to combine
    Divide the salad mix equally among four salad plates and garnish each plate with the almonds, Gorgonzola cheese and blackberries. Serve immediately, adding additional vinaigrette to each plate if desired


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