Asparagus, Beet & Goat Cheese Salad


  • 1 1/2 lb. beets, trimmed
  • 2 Tbs. plus 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. minced shallots
  • 1/4 cup fresh orange juice
  • 2 1/2 Tbs. fresh lemon juice
  • 1/2 lb. asparagus, tough ends trimmed,
    ;spears washed
  • 2 Tbs. fresh flat-leaf parsley leaves
  • 2 Tbs. fresh chervil leaves
  • 4 oz. goat cheese (chèvre), crumbled
  • 2 Tbs. finely chopped fresh chives


At Its Peak In Springtime, Asparagus Is Tender Enough To Eat Uncooked. Here, We Toss Slender Ribbons Of Raw Asparagus With A Tangy Citrus Vinaigrette. The Beets Can Be Roasted And Sliced Up To Two Days In Advance And Refrigerated In An Airtight Container.

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