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Name: Roasted Beet, Asparagus, And Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 Handful fresh chives; 1 1/2 tb Raspberry vinegar (20 ml); 1 lb ruby beets, baby; 4 oz Goat cheese broken into; 1 1/2 tb Balsamic vinegar (20 ml); 1/4 c olive oil Extra virgin; 8 c Mixed organic greens; 1 lb Asparagus (500 g); 1/4 c fresh basil Shredded (50 ml); 1/2 ts Salt (2 ml)

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INGREDIENTS

1 Handful fresh chives
1 1/2 tb Raspberry vinegar ; (20 ml)
1 lb ruby beets, baby
4 oz Goat cheese ; broken into
1 1/2 tb Balsamic vinegar ; (20 ml)
1/4 c olive oil ; Extra virgin
8 c Mixed organic greens
DRESSING
1 lb Asparagus ; (500 g)
1/4 c fresh basil ; Shredded (50 ml)
1/2 ts Salt ; (2 ml)

INSTRUCTIONS

Wrap beets in a single layer in heavy duty foil and roast in a preheated 400F/200C oven for 1 to 1 1/2 hours or until tender. Cool slightly and then rub off skins. Trim and cut into wedges or slices (or slice and cut out little hearts). Meanwhile trim about 2"/5cm off the bottoms of the asparagus and peel partway up the stems if necessary. Cook in a large skillet of boiling water a few minutes or until just barely cooked. Drain, rinse with cold water and pat dry. Cut in half on the diagonal so that each piece is about 2"/5cm. Place greens in a large salad bowl. Toss in beets and asparagus. Sprinkle with cheese and basil. For dressing, whisk balsamic vinegar with raspberry vinegar and salt. Whisk in olive oil. Drizzle over salad just before serving and toss. Cut chives in 2"/5cm lengths over the top. NOTE: For 2 servings, see note above.) NOTES : This salad has a wonderful balsamic and raspberry vinaigrette. Makes 6 servings. (NOTE: For 2 servings, simply halve the recipe. You will have a little extra that you can eat or save for the following day.)

NOTES

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Roasted Beet, Asparagus, And Goat Cheese Salad

1 Handful fresh chives
1 1/2 tb Raspberry vinegar (20 ml)
1 lb ruby beets, baby
4 oz Goat cheese broken into
1 1/2 tb Balsamic vinegar (20 ml)
1/4 c olive oil Extra virgin
8 c Mixed organic greens
 DRESSING
1 lb Asparagus (500 g)
1/4 c fresh basil Shredded (50 ml)
1/2 ts Salt (2 ml)

Wrap beets in a single layer in heavy duty foil and roast in a preheated  400F/200C oven for 1 to 1 1/2 hours or until tender. Cool slightly and then  rub off skins. Trim and cut into wedges or slices (or slice and cut out  little hearts).    Meanwhile trim about 2"/5cm off the bottoms of the asparagus and peel  partway up the stems if necessary. Cook in a large skillet of boiling water  a few minutes or until just barely cooked.    Drain, rinse with cold water and pat dry. Cut in half on the diagonal so  that each piece is about 2"/5cm.    Place greens in a large salad bowl. Toss in beets and asparagus. Sprinkle  with cheese and basil.    For dressing, whisk balsamic vinegar with raspberry vinegar and salt. Whisk  in olive oil. Drizzle over salad just before serving and toss. Cut chives  in 2"/5cm lengths over the top.    NOTE: For 2 servings, see note above.)        NOTES : This salad has a wonderful balsamic and raspberry vinaigrette.  Makes 6 servings. (NOTE: For 2 servings, simply halve the recipe. You will  have a little extra that you can eat or save for the following day.)

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Nutrition

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Serving Size: 1 Serving (1242g)
Recipe Makes: 1

Calories: 838
Calories from Fat: 439 (52%)

Amt Per Serving		% DV

	Total Fat 48.8g	65 %
	Saturated Fat 25.6g	128 %
	Monounsaturated Fat 17.7g
	Polyunsanturated Fat 2.8g
Cholesterol 89.6mg		28 %
Sodium 948.8mg		33 %
Potassium 2617.9mg		69 %
Total Carbohydrate 67.3g		20 %
	Dietary Fiber 22.8g	91 %
	Sugars, other 44.5g
Protein 42.1g		60 %
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: 838

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