Beet and Asparagus Salad with Honey Lemon Vinaigrette

Name: Beet and Asparagus Salad with Honey Lemon Vinaigrette
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds asparagus, trimmed and cut into ¾-inch pieces; 2 tablespoons Carlini Extra Virgin Olive Oil; 1 teaspoon Stonemill Iodized Salt; 1 teaspoon Stonemill Ground Black Pepper; 1 tablespoon chopped onion; 1 lemon, zested, 2 tablespoons juice reserved; 1 orange, zested, 2 tablespoons juice reserved; 1 tablespoon Tuscan Garden White Vinegar; 1 tablespoon Burman's Dijon Deli Mustard; 2 tablespoons Berryhill Honey; ½ teaspoon Stonemill Iodized Salt, plus additional to taste; ½ teaspoon Stonemill Ground Black Pepper, plus additional to taste; ½ cup Carlini Extra Virgin Olive Oil; 2 15-ounce cans Happy Harvest Sliced Beets, drained and diced; 2 4-ounce packages Specially Selected Honey or Plain Goat Cheese, crumbled (optional)

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Getting ready to go to a party and looking to bring a unique salad? Well, if you love the combination of earthy beets and crispy asparagus, this beet and asparagus salad with a honey lemon vinaigrette is the perfect solution. It's a simple yet flavorful recipe that can be served as a side or main course. Best of all, it’s healthy and sure to compliment any dish at your gathering!

To prepare the salad, start by roasting the asparagus until it's tender and slightly charred. Then, combine with diced, canned beets, crumbled goat cheese and your homemade honey lemon vinaigrette. Speaking of, the vinaigrette is made with freshly squeezed orange juice and lemon zest, white vinegar, dijon mustard, olive oil and honey. Throw into a blender, blitz to combine and enjoy the citrusy, acidic tones to contrast the beets and asparagus. The result is a perfectly balanced vinaigrette that's sweet, tangy and just a little bit spicy. Toss the vegetables in the vinaigrette, and you'll end up with a salad that's bursting with flavor.

This recipe is an excellent choice for a summer barbecue, picnic or potluck. It's easy to transport and can be served cold or at room temperature. If you're not a fan of goat cheese, feel free to leave it out or substitute a cheese of our choice. Regardless of what you choose, the salad is just as delicious!

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 8 side portions

Ingredients:

2 pounds asparagus, trimmed and cut into ¾-inch pieces
2 tablespoons Carlini Extra Virgin Olive Oil
1 teaspoon Stonemill Iodized Salt
1 teaspoon Stonemill Ground Black Pepper

Vinaigrette:

1 tablespoon chopped onion
1 lemon, zested, 2 tablespoons juice reserved
1 orange, zested, 2 tablespoons juice reserved
1 tablespoon Tuscan Garden White Vinegar
1 tablespoon Burman's Dijon Deli Mustard
2 tablespoons Berryhill Honey
½ teaspoon Stonemill Iodized Salt, plus additional to taste
½ teaspoon Stonemill Ground Black Pepper, plus additional to taste
½ cup Carlini Extra Virgin Olive Oil
2 15-ounce cans Happy Harvest Sliced Beets, drained and diced
2 4-ounce packages Specially Selected Honey or Plain Goat Cheese, crumbled (optional)

Directions:

Preheat oven to 375°.
In a medium bowl, combine the asparagus, oil, salt and pepper. Place on a baking pan and bake for 8-10 minutes until tender. Allow to cool.
In a blender, combine all vinaigrette ingredients except the oil. Puree until smooth.
With the blender at medium speed, slowly add the oil to the vinaigrette ingredients.
In a medium bowl, combine the asparagus, beets, vinaigrette and goat cheese. Toss until the vegetables are coated. Season to taste with salt and pepper.

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Recipe Courtesy of Chef Michelle, ALDI Test Kitchen