Asparagus Beet Salad

Asparagus beet salad

This brilliantly colorful salad is easy to make and delicious to eat!


Asparagus and Beets

3 (150g) golden beet, washed and scrubbed
3 (150g) red beet, washed and scrubbed
1 cup (180g) asparagus, raw, cut to 1" slices


2 tbsps (32g) orange juice
1 tbsp (16g) white wine vinegar
tsp (2g) cumin, ground
tsp (2g) coriander, ground
¼ tsp (2g) salt
3 tbsps (42g) olive oil
¼ tsp (2g) cayenne, ground


  1. Preheat the oven to 400F. In two separate glass baking dish, place the beets with about 1/2" of water.
  2. Roast the beets for about 1 hour or until the beets are tender. Test by stabbing the beets with a knife. The knife should slide in effortlessly.
  3. Remove the beets and allow them to cool to room temperature.
  4. Peel the beets and cut into bite-sized chunks. Keep the beets in two separate bowls, because the red beets will stain everything red.
  5. Bring a large pot of water to a boil. Add a pinch of salt and a dash of vinegar.
  6. Blanch the asparagus for about 2-4 minutes. Strain the asparagus and set aside in a bowl,
  7. Prepare the dressing by mixing all the dressing ingredients together.
  8. When you are ready to serve, toss the beets, asparagus, and dressing together.
Asparagus beet salad ndata