Asparagus and Golden Beet Salad
Published April 3, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium golden beets, cooked (see Tip)
- 2tablespoons white wine vinegar
- Salt and black pepper
- 1bunch medium asparagus (about 15 spears)
- 2tablespoons lemon juice
- 1tablespoon Dijon mustard
- ¼cup extra-virgin olive oil
- 2small heads of butter lettuce, leaves separated, rinsed and patted dry
- 2 to 3soft-boiled eggs, peeled and quartered (optional; see Tip)
Nutritional analysis per serving (6 servings)
135 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut beets into smaller wedges or slices, and transfer to a salad bowl. Sprinkle with 1 tablespoon vinegar. Season with salt and pepper.
- Step 2
Snap off tough ends of asparagus. In a medium pot, bring abundantly salted water to a low boil and cook asparagus for 3 to 4 minutes, until just tender. Remove and spread out on a kitchen towel to cool. Set aside.
- Step 3
Make the vinaigrette: Put the remaining 1 tablespoon vinegar and all of the lemon juice in a small bowl. Add mustard and whisk to dissolve. Slowly whisk in olive oil. Season to taste with salt and pepper.
- Step 4
Add salad leaves to beets and dress very lightly with about 1 tablespoon of the vinaigrette.
- Step 5
Arrange leaves and beets on a platter or individual plates. Top with asparagus and ½ egg, if using, per plate. Drizzle remaining dressing over everything and serve.
- To prepare the beets, peel and quarter them. Add to a medium pot over medium-high heat, add water to cover and salt abundantly. Simmer until easily pierced with a fork, 25 to 45 minutes, depending on the size of the beets. Cool. (You can make the beets in advance and refrigerate for up to 2 days.)
- For soft-boiled eggs, lower large eggs into rapidly boiling water; when water returns to boil, lower heat to a brisk simmer; cook 7 minutes, then cool in ice water and peel.
Private Notes
Comments
Mr. Tanis, why not boil the beets first and then just rub with a paper towel to remove the peel, then quarter?
This was a hit at my dinner party. Made as written with the addition of a little maple syrup to the dressing. What a beautiful salad.
I really liked this salad. I did add a little honey to the dressing to make it a little sweet, but other than that, very good flavors for a nice spring salad. And, I just happened to have everything already in my house, which literally never happens with these recipes! Next time I think I will add some bacon on top too.
Made it as is written, took it to a dinner party and received great reviews! I did cut one corner and used pre-cooked vacuum packed red beets. i’ll be taking this to another party.
It was a lovely salad. I didn't add the eggs, mostly because I was too busy with other dishes I was cooking. Next time, I'm going to bake or roast the beets. Boiling takes away too many nutrients and drains the color lovely color of the golden beets. Thankfully, they still tasted delicious, but just looked pale and sad.
Delicious and simple but oh so elegant. Made as written but used romaine lettuce and arugula because it’s what I had in the garden. Will make it again and again.