Asparagus Orange Beetroot and Goats Cheese Salad with Walnut dressing


12 asparagus spears, blanched and refreshed under cold water 6 roasted baby beetroots, unpeeled and roasted until tender on rock salt for 30 mins, then peeled 1 blood orange, (or regular orange if not in season) peeled and cut into thin rounds 4 tablespoons goat's cheese 2 tablespoons roasted pine nuts 1 tablespoon walnut oil 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar Sea salt Cracked black pepper 10 leaves chervil or tarragon


Lay Out Some Asparagus Spears On A Serving Plate And Top With Orange, Beetroot, Goats Cheese And Pine Nuts And Repeat The Whole Process Again. Drizzle With The Dressing Made By Combining The Oils, Vinegar, Tarragon And Seasoning.

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