Roasted Beet and Asparagus Salad

 

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• Cooking and Prep: 45 m
• Serves: 12
• Contains:

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Ingredients (11)

Salad

• 2 beets, cut into 1/2-inch pieces

• 8 stalks thin asparagus (if peeling, choose thicker asparagus)

• 3 tablespoons Gefen Olive Oil

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  Gefen Olive Oil

• 1/2 cup Gefen Hearts of Palm, sliced

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  Gefen Hearts of Palm

• 6 cups lettuce

• 1 cup honey-glazed pecans

Dressing

• 1/3 cup Bartenura Balsamic Vinegar

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  Bartenura Balsamic Vinegar

• 1/4 cup sugar

• 1 teaspoon salt

• 1 clove garlic, chopped or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 3/4 cup oil

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Start Cooking

Prepare the Salad

1. 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.

2. 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.

3. Combine dressing ingredients and shake. Toss salad with as much dressing as needed. Reserve extra for future use.