Asparagus Beet & Goat Cheese Salad


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


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