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This beet asparagus salad recipe is one of my favourites that I have been making for years. It was given to me by a family friend and now it is a staple when I have many people for lunch and dinner. It is naturally flavourful and the presentation and colours are beautiful. You can find the original recipe from the BBC here, but I have adapted it over the years into my own (slightly simpler) version.
This recipe is good for 4 main dish portions (as photographed here) or 6-8 small starter portions. I usually have this as one of many dishes at the table for about 8 people and everyone takes a large spoonful.
6 medium sized beets
2 bunches asparagus
1 large log goat cheese
1/2 cup walnuts (optional)
Fresh Ground Pepper & Salt to taste
1. Clean and boil the beets. Do not peel beets before boiling, but cut them in half or quarters. Boil until easily pierced with a fork, about 45 min – 1 hr. When finished allow them to cool and then peel them. The skins should be able to be pushed off with your hands; no knife or peeler necessary. Warning: You will stain your thumbs! Wear gloves if you wish to avoid that.
3. Boil the asparagus spears until able to be pierced with a fork – about 5 minutes. Allow to cool.
3. Cut beets into bite size chunks, and the asparagus into about 1 inch segments.
4. The salad can be prepared in a large bowl or small individual bowls. Regardless of bowl size, this salad is best arranged in layers. First, a layer of beets, then asparagus, then goat cheese on top, and chopped walnuts to garnish. The walnuts are definitely optional. I have a family member with a nut allergy so they are always eliminated for me and I find the salad is just as delicious!
5. The salad dressing is prepared by whisking together cider vinegar, olive oil, and salt and pepper. Pour over the salad. Enjoy!
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