Can’t Beet This Salad
My absolute favorite salad is the easiest thing in the world to make. It has 6 ingredients (okay 8 if you count oil and pepper but who does that?) and is super delicious. I used to mix this with some nice shopped romaine lettuce but decided to cut out the middle man and just beef up the asparagus. Even though all the vegetables are packed with nutrition, you won’t believe it’s good for you because it just tastes too damn good. It can be gobbled up warm in the winter, especially if you add some chunks of roasted vidalia onions or eaten chilled in the summer. When I make this I’ll play around with it each time and just choose amounts based on how hungry I am/what I have on hand/what I feel like eating so I’m not including any amounts. Just go with what seems right to you.
Asparagus Beet Salad
- Sliced Roasted Beet (sometimes I cheat and use canned, sliced beets that I thinly slice)
- Asparagus – roughly chopped into bite size pieces
- Pecan halves
- Minced Garlic
- 1 Lemon
- Crumbled Goat Cheese
Heat a tablespoon of olive oil over high heat and sautee minced garlic for a minute. Toss in the asparagus and cook for only a few minutes until cooked but still crisp — alternatively you can roast the asparagus. I do this too sometimes. The charredish flavor can really make this taste different but still good. Remove and either chill this for a cold salad or mix immediately with sliced beets and almonds. Squeeze over the juice of the lemon (use half/whole or even another one depending on how much you are preparing to taste) I used about 1/3 of a lemon for my own serving and grated a pinch of the peel too. Crumble the goat cheese on top and eat.