Ingredients
2 pounds medium red beets (about ½ without greens), tails and about 1 inch of stems left
1 cup diced (¼-inch pieces) peeled English cucumber
1 teaspoon finely chopped shallot
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
Coarse salt
1 bunch asparagus, trimmed and peeled
1/2 cup loosely packed fresh basil leaves
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter