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Beet Asparagus Salad – Appetizer Recipe

Beet Asparagus Salad

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.

Beet Asparagus Salad

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)

Cider Vinegar
Olive Oil
Fresh Ground Pepper & Salt to taste

Beet Asparagus Salad

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!

Beet Asparagus Salad

Beet Asparagus Salad

Beet Asparagus Salad

Beet Asparagus Salad

Shop my Table…
Green Glasses: Found at Winners (similar)
Hammered silverware: Target (same)
Napkins: Anthropologie (same)

comments +

  1. Lynda

    March 16th, 2015 at 11:14 am

    Looks so healthy and delicious!
    Love Lynda

  2. Emily H

    March 18th, 2015 at 8:22 pm

    Thanks Lynda, it is definitely one of my favourite salad recipes! I think it’s healthy too which is a total bonus! 🙂

  3. Clever Girl Reviews

    March 16th, 2015 at 1:13 pm

    I’ll have to try this with golden beets!

  4. Emily H

    March 18th, 2015 at 8:22 pm

    I have been meaning to try it with different beets, or a mixture! I just always resort to the good ol’ burgundy beets. I’m sure it will be great for you with the golden, let me know if you try it!

  5. Priscila

    March 18th, 2015 at 9:52 am

    Amazing post!! Yummy!!
    Kisses from Spain.
    Xoxo, P.

    My Showroom

  6. Emily H

    March 18th, 2015 at 8:23 pm

    Thanks so much Priscila! Excited to see you’re reading all the way from Spain, I’m going to go take a look at your blog now! -xo

  7. Mango Salad Recipe - Vegan Mango Salad - A perfect light lunch!

    April 4th, 2018 at 5:13 pm

    […] Beetroot, Asparagus & Goat Cheese Salad […]

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