Roasted beet, asparagus and garlic salad
Source: Adapted from ‘The New Vegetarian Epicure’ cookbook
Beets, a wonderful root vegetable with enormous health benefits, Beets have been shown to provide antioxidant, anti-inflammatory, and detoxification support-so eat them up!
|1 lb. red beets (small if possible)||2 Tbs. balsamic vinegar|
|1 lb. golden beets||¼ cup fresh orange juice|
|1 lb. slender green asparagus||1 Tbs. minced onion|
|1 head garlic||¼ cup + 1 Tbs. olive oil|
|salt & pepper to taste|
Trim the beets, leaving an inch of stems, and scrum them well. Break the garlic up into individual cloves, but don’t peel them. Put the red beets in one glass baking dish and the golden beets in another and scatter the garlic cloves evenly between them. Add about ½ cup of water to each dish, cover them tightly with lids or with foil, and cook them in a 400* oven for about 1 hour, until perfectly tender. The time will vary a bit depending on the size of the beets.
Meanwhile, wash the asparagus stalks and trim off any tough ends. Drizzle them with a tablespoon of olive oil, roll them around on a baking sheet until they are evenly coated, spread them out, and sprinkle them with salt. Set aside until the beets are cooked. When the beets are tender, allow them to cool slightly so you can handle them, then peel and cut them into wedges or slices, keeping them separate.
At the same time, raise the oven temperature to 450* and roast the prepared asparagus stalks for 15-20 minutes, depending on their thickness until tender but not browned.
Squeeze about 10 cloves of the soft, cooked garlic into a bowl and mash it well with a fork. Add the remaining ¼ cup of olive oil, the balsamic vinegar, orange juice, minced onion, salt, and pepper, and whisk together thoroughly. In separate bowls, add 2 tablespoons of the dressing each to the red beets, golden beets, and asparagus. Toss gently to coat, and leave the vegetables to marinate for a few hours.
Just before serving, arrange the beets and asparagus on individual plates in attractive random patterns of these spectacular colors. Don’t toss them together, or the red beets will stain everything! Serve this salad at room temperature.