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Asparagus And Beets With Meyer Lemon Vinaigrette

For Asparagus And Beets:
1/2 pound Chioggia or golden beets, well scrubbed and tops trimmed
Meyer Lemon Vinaigrette (recipe follows)
Salt and pepper, to taste
1 pound asparagus, tough ends discarded, cut in 2-inch lengths on the diagonal

For Meyer Lemon Vinaigrette:
1 tsp. minced Meyer lemon zest
2 Tbsp. Meyer lemon juice
1 Tbsp. Champagne vinegar
1/4 tsp. salt
6 Tbsp. extra virgin olive oil

For Asparagus And Beets:
• 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 (recipe below).
• 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 it 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.
Makes 4 to 6 servings

For Meyer Lemon Vinaigrette:
• Whisk everything but the oil together in a small bowl. Slowly pour the oil in, whisking until emulsified.
Makes about 1/2 cup

*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 hold well for two to three days in the refrigerator.

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