Roasted Beet and Asparagus Salad
- Cook & Prep: 45 m
- Serving: 12
-
Contains:
Ingredients (11)
Salad
Dressing
Start Cooking
Prepare the Salad
-
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil. Toss beets with two tablespoons olive oil and lay on the baking sheet. Roast for 30 minutes or until cooked through and soft. Cool.
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On another sheet, toss the asparagus with one tablespoon of the olive oil. Roast for five to seven minutes until crisp but cooked through. Cool.
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Combine dressing ingredients and shake. Toss salad with as much dressing as needed. Reserve extra for future use.
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