Asparagus And Beets With Meyer Lemon Vinaigrette

5.0 (1 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind