Roasted Beet Salad with Wild Asparagus, Blood Orange & Raspberry Vinaigrette

Ingredients

Yield:

Serves 4

• Roasted Beet Salad Ingredients

  • 200 g red beet
  • 200g golden beet
  • 50 g walnut
  • 2 tbsp fresh chopped parsley
  • 1 tsp fresh soft thyme leaves
  • 50g carrot
  • ½ blood orange
  • 100g white and green asparagus (cooked)
  • 2 tbsp apple puree
  • Sea Salt
  • Freshly Ground Black Pepper
  • 1 tsp olive oil

• Raspberry Vinaigrette Ingredients

  • 1 ½ cups sautéed raspberry
  • 1 tbsp chopped sautéed onion
  • 1 tbsp chopped sautéed garlic
  • 1 tbsp mustard
  • ¾ cup fresh thyme
  • 3 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 cups extra virgin olive oil

Preparation

Difficulty:

Medium

Time:

1 Hour

1. Roasted Beet Preparation

   1. Preheat oven to 450 F / 240 C / Gas 9.
   2. Season golden & red beets with salt and pepper and fresh thyme.
   3. Wrap the beetroot in tinfoil and bake until tender, approximately 30 minutes.

2. Roasted Beet Salad Preparation

   1. Peel and quarter roasted beetroots and add to a mixing bowl.
   2. Mix the blood orange, cooked asparagus, parsley, and dress with raspberry vinaigrette.
   3. Top with beets and goat cheese and drizzle with raspberry vinaigrette.
   4. Sprinkle with toasted walnut and crispy carrot, garnish with microgreens.

3. Raspberry Vinaigrette Preparation

   1. Add all ingredients except the oil into a metal container and start to puree with the stick blender.
   2. Gradually add the olive oil to the mixture in a steady stream allowing it to emulsify.