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Roasted Beet and Asparagus 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.


To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. Alternatively, use frozen, thawed asparagus with a reliable hechsher.