Asparagus and Beetroot Salad recipe
information
Calories per serving 211
ingredients
250 g purple asparagus, cut in half
600 g beetroot dipped in vinegar and halved
2 tbsp olive oil
salt and freshly ground black pepper
6 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp creamed horseradish
salt and freshly ground black pepper
50 g feta cheese, crumbled
10 g flat leaf parsley, roughly chopped
600 g beetroot dipped in vinegar and halved
2 tbsp olive oil
salt and freshly ground black pepper
6 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp creamed horseradish
salt and freshly ground black pepper
50 g feta cheese, crumbled
10 g flat leaf parsley, roughly chopped
method
1. For the salad base: Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. Place the asparagus and beetroot in a roasting tin, drizzle over the oil and season.
3. Roast in the oven for 20 minutes. Remove and allow to cool.
4. For the dressing: Combine the oil, vinegar, horseradish and seasoning in a screwtop glass jar.
5. Transfer the roasted beetroot and asparagus to a suitable dish, top with the feta cheese and parsley.
6. Drizzle with the dressing and serve.
2. Place the asparagus and beetroot in a roasting tin, drizzle over the oil and season.
3. Roast in the oven for 20 minutes. Remove and allow to cool.
4. For the dressing: Combine the oil, vinegar, horseradish and seasoning in a screwtop glass jar.
5. Transfer the roasted beetroot and asparagus to a suitable dish, top with the feta cheese and parsley.
6. Drizzle with the dressing and serve.
serving amount
serves: 6
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