Roasted Beet and Asparagus Salad
- Cooking and Prep: 45 m
- Serves: 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.
-
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.
-
Combine dressing ingredients and shake. Toss salad with as much dressing as needed. Reserve extra for future use.
AdBlock
AdBlock Plus
AdGuard AdBlocker
uBlock Origin
