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Name: Roasted Beet, Asparagus and Garlic Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c + 1 tablespoon olive oil,; 1/4 c Fresh orange juice; 1 c Water; Black Pepper to taste; 1 lb Golden beets, * see note; 1 Head garlic; 1 lb Red beets (small if; Salt to taste; 1 lb Fresh asparagus (slender; 2 tb Balsamic vinegar; 1 tb Onion minced

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INGREDIENTS

1/4 c + 1 tablespoon olive oil,
1/4 c Fresh orange juice
1 c Water
Black Pepper ; to taste
1 lb Golden beets, * see note
1 Head garlic
1 lb Red beets (small if
Salt to taste
1 lb Fresh asparagus (slender
2 tb Balsamic vinegar
1 tb Onion ; minced

Servings

INSTRUCTIONS

* NOTE: Can substitute thickly sliced carrot coins for golden beets. PREHEAT OVEN TO 400F. Trim beets, leaving an inch of stems, and scrub well. Separate garlic into individual cloves but do not peel. Put red beets in one glass baking dish and golden beets in another. Scatter garlic cloves equally between them. Add about 1/2 cup water to each dish, cover tightly with lids or foil, and bake for about 1 hour, until perfectly tender. (Time will vary depending on the size of the beets.) Allow to cool slightly. Reserve garlic cloves; peel and cut beets into wedges or slices, keeping colors separate. Increase oven to 450F. Wash asparagus stalks and trim off tough ends. Drizzle with a tablespoon of olive oil, rolling stalks around on a baking sheet until evenly coated. Spread out and sprinkle with salt. Roast asparagus stalks for 15 - 20 minutes, until tender but not browned. To make the dressing, squeeze 10 cooked garlic cloves into a bowl and mash well with a fork. Add remaining 1/4 cup olive oil, balsamic vinegar, orange juice, minced onion and S&P; whisk thoroughly. In separate bowls, add 2 tablespoons dressing each to the red beets, the golden beets, and the asparagus. Toss gently to coat; marinate at room temperature for a few hours. Before serving, arrange both beets and asparagus on individual plates in random patterns. *Do not toss together.* Serve at room temperature. Recipe by: The New Vegetarian Epicure (via 4/9/97 DMN) Posted to FOODWINE Digest 16 Apr 97 by Ellen Court on Apr 16, 1997

NOTES

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Roasted Beet, Asparagus and Garlic Salad

1/4 c + 1 tablespoon olive oil,
1/4 c Fresh orange juice
1 c Water
 Black Pepper to taste
1 lb Golden beets, * see note
1 Head garlic
1 lb Red beets (small if
 Salt to taste
1 lb Fresh asparagus (slender
2 tb Balsamic vinegar
1 tb Onion minced

* NOTE: Can substitute thickly sliced carrot coins for golden beets.    PREHEAT OVEN TO 400F. Trim beets, leaving an inch of stems, and scrub well.  Separate garlic into individual cloves but do not peel. Put red beets in  one glass baking dish and golden beets in another. Scatter garlic cloves  equally between them. Add about 1/2 cup water to each dish, cover tightly  with lids or foil, and bake for about 1 hour, until perfectly tender. (Time  will vary depending on the size of the beets.) Allow to cool slightly.  Reserve garlic cloves; peel and cut beets into wedges or slices, keeping  colors separate.    Increase oven to 450F. Wash asparagus stalks and trim off tough ends.  Drizzle with a tablespoon of olive oil, rolling stalks around on a baking  sheet until evenly coated. Spread out and sprinkle with salt. Roast  asparagus stalks for 15 - 20 minutes, until tender but not browned.    To make the dressing, squeeze 10 cooked garlic cloves into a bowl and mash  well with a fork. Add remaining 1/4 cup olive oil, balsamic vinegar, orange  juice, minced onion and S&P; whisk thoroughly. In separate bowls, add 2  tablespoons dressing each to the red beets, the golden beets, and the  asparagus. Toss gently to coat; marinate at room temperature for a few  hours. Before serving, arrange both beets and asparagus on individual  plates in random patterns. *Do not toss together.* Serve at room  temperature.    Recipe by: The New Vegetarian Epicure (via 4/9/97 DMN) Posted to FOODWINE  Digest 16 Apr 97 by Ellen Court <CourtMoss@NOVA-NET.NET> on Apr 16, 1997

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 6 Servings

Calories: 12
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 28mg		1 %
Potassium 30.9mg		1 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.4g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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