Beet Salad With Asparagus
Spring into this delicious beet salad with roasted asparagus and a French-style dressing with Dijon mustard and finely chopped shallots – a match made in heaven!
Servings: 4 servings
Ingredients
- 2 bunches asparagus cut into bite-sized pieces
- 1 pound precooked purple beets or see notes below for roasting own
- ¼ cup smooth Dijon mustard
- ¼ cup extra virgin olive oil
- 1 large shallot finely chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375℉. Arrange asparagus on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss them until coated.
- Roast asparagus for 15 minutes. Remove from oven and let cool.
- Meanwhile, cut beets into quarters. If they’re large beets, you may want to cut them into sixths.
- Place beet chunks in a salad bowl. Add asparagus pieces.
- In a separate bowl, stir together mustard, shallots, 2 tablespoons olive oil, salt and pepper. Dressing should be thick and creamy with a generous amount of chopped shallots.
- Mix dressing into beets and asparagus. Serve room temperature.
Video
Notes
- You can usually buy precooked beets at the grocery store in the refrigerator. Make sure they aren’t brined in vinegar which will change the taste of this salad!
- If you can’t find precooked beets, wrap small to medium-sized unpeeled beets in foil and roast at 375℉ for 50 minutes until fork tender. Let them cool. Peel.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 271mg | Potassium: 429mg | Fiber: 4g | Sugar: 9g | Vitamin A: 109IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg