Roasted Asparagus & Beet Salad with Spring Onions
This salad was adapted from "The New Vegetarian Epicure" (Alfred A. Knopf, 1996), by Anna Thomas.
INGREDIENTS:1 bunch red beets 1 bunch spring onions 1 bunch green garlic (or 2 cloves minced garlic) 1 bunch asparagus 1-2 tablespoons extra virgin olive oil + 1/4 cup Salt to taste 3 tablespoons sherry wine or red wine vinegar Freshly ground black pepper to taste 1/4 cup fresh orange juice
INSTRUCTIONS:
Preheat the oven to 400 degrees.
Wash and trim the beets, leaving an inch of stems. Place in a heavy roasting pan with 1/2 cup water. Cover tightly with foil and roast until they yield when poked through with a knife, about 50 minutes to 1 hour.
While the beets cook, trim the root ends from the spring onion and green garlic, and slice them both, including a few inches of greens. Bend the woody ends of the asparagus until they snap, then chop the asparagus into 2-inch lengths.
When the beets are done, let cool briefly, then peel by rubbing with a clean cloth and chop them into wedges. Place in a shallow bowl.
Increase the oven temperature to 450 degrees.
Place the asparagus, onions and garlic on a baking pan and drizzle with 1-2 tablespoons olive oil and sprinkle with salt. Roast for about 8 minutes. Stir, then continue roasting until cooked through, about 10-12 more minutes. Place the asparagus and other vegetables in a separate bowl from the beets.
Combine the 1/4 cup olive oil and 2 tablespoons of the vinegar with a pinch of salt and pepper. Divide in half, and toss the asparagus with half of the vinaigrette. Add an extra tablespoon of vinegar to the remaining dressing, then add it to the beets.
Allow the vegetables to marinate, refrigerated, for several hours. Drain excess marinade from the beets, then toss them gently with the asparagus, orange juice and salt and pepper to taste.
Serves 4-6
PER SERVING: 150 calories, 2 g protein, 9 g carbohydrate, 12 g fat (2 g saturated), 0 mg cholesterol, 432 mg sodium, 3 g fiber.
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