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Beet Salad

Asparagus and Beets with Meyer Lemon Vinaigrette

This spring salad is full of vibrant color and flavor. You can make it the day before — just be sure to add the asparagus right before serving, so it stays bright green. If Meyer lemons aren’t available, use regular lemons or make Tangerine Shallot Vinaigrette instead (inside Everyday Greens Cookbook).

Serves 4 to 6

½ pound Chioggia or golden beets, scrubbed and tops trimmed
Meyer Lemon Vinaigrette (recipe follows)
Salt and pepper
1 pound asparagus, tough ends removed, cut in 2-inch lengths on the diagonal

Preheat the oven to 400º F.

Place the beets in a small baking dish with ¼-inch water.  Cover the dish and roast until tender when pierced with a skewer or paring knife, about 35 to 40 minutes, depending on their size.  While the beets are roasting, make the vinaigrette.  When the beets are cool enough to handle, peel and cut them in wedges.  Place them in a serving bowl and toss with the vinaigrette.

Bring a small pot of water to a boil and salt lightly.  Drop in the asparagus and cook for 2 minutes, until tender, but still bright green.  Drain the asparagus and rinse under cold water.  Give them a good shake to remove the excess water, and let dry on a kitchen towel.  Just before serving, toss the asparagus with the beets and season to taste with salt and pepper.

Meyer Lemon Vinaigrette

Makes about ½ cup

1 teaspoon minced Meyer lemon zest 
2 tablespoons Meyer lemon juice
1 tablespoon Champagne vinegar
¼ teaspoon salt
6 tablespoons extra virgin olive oil

Whisk everything but the oil together in a small bowl.  Slowly pour the oil in, whisking until emulsified.

Tip:  Since this recipe calls for just a half pound of beets, this is a good place to roast some extras, so they’ll be ready when you need them.  They keep well for two to three days in the refrigerator. Recipe can also be doubled, if serving a crowd. 

Recipe from Everyday Greens, by Annie Somerville, Executive Chef Greens Restaurant (1983-2018).