Year - Long Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 100.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 74.5 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 5.0 g
- Protein: 3.6 g
View full nutritional breakdown of Year - Long Salad calories by ingredient
Introduction
This is a gorgeous, "gourmet" style salad that makes a great first (or light main) course for dinner parties all year long - every season is represented in it's glory. This is a gorgeous, "gourmet" style salad that makes a great first (or light main) course for dinner parties all year long - every season is represented in it's glory.Number of Servings: 4
Ingredients
-
1 medium-large red beet
1 tsp water
1/2 lb asparagus, cut into 1" pieces
1 medium-large candy-cane (Chioggia) beet, peeled if needed
2 medium carrots (heirloom if you have them), peeled if needed
1/2 tbsp walnut oil
1 tbsp orange juice
1 small shallot, minced
3 large heirloom tomatoes, sliced 1/4" thick
Sea salt (or artisan salt like pink Himalaya) and ground pepper
1 tbsp fresh thyme
Directions
Beet:
Preheat oven to 425°F.
Wrap the red beet and water in foil and place on a baking sheet.
Roast 50 minutes, then remove from foil. Cool, peel and cut into 1/4" slices. Set aside.
Meanwhile:
Bring a small pot of water to a boil, add the asparagus and cook 2 minutes, then drain and rinse with cold water, drain thoroughly and set aside.
Using a mandoline slicer (or a very sharp knife and being very careful!), slice the candy-cane beet paper thin.
Julienne the carrots (I use a julienne peeler).
Dressing:
In a small bowl, whisk together oil, orange juice, and shallot.
Assembly:
Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.
Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.
Finally, top with the shaved candy-cane beet.
Drizzle with the dressing and sprinkle with fresh thyme.
Serving Size: 1 salad plate
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 425°F.
Wrap the red beet and water in foil and place on a baking sheet.
Roast 50 minutes, then remove from foil. Cool, peel and cut into 1/4" slices. Set aside.
Meanwhile:
Bring a small pot of water to a boil, add the asparagus and cook 2 minutes, then drain and rinse with cold water, drain thoroughly and set aside.
Using a mandoline slicer (or a very sharp knife and being very careful!), slice the candy-cane beet paper thin.
Julienne the carrots (I use a julienne peeler).
Dressing:
In a small bowl, whisk together oil, orange juice, and shallot.
Assembly:
Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.
Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.
Finally, top with the shaved candy-cane beet.
Drizzle with the dressing and sprinkle with fresh thyme.
Serving Size: 1 salad plate
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.