cooking vegetables &healthy recipes franziska | 12 Apr 2010
Asparagus and Beet Salad
I tried out this recipe from Self magazine and have made some modifications and changed the preparation a bit to make it easier. So, this is now my version of Asparagus and Beet Salad.
First, I chose to use goat cheese instead of feta. I love feta as well but I thought the creaminess of the goat cheese would pair so well and everyone at the dinner table agreed goat is the way to go. Also, the original recipe called for goat’s milk yogurt – I just used regular plain Greek yogurt (most commercial Greek yogurts 
are made from cow’s milk). In my experience plain Greek yogurt is amazing in any recipe.
Everyone at my dinner party loved the salad and I even had someone who never had beets before and they had seconds! I thought this salad was very easy to make. I baked the beets and asparagus while I was working out before quests arrived then put in the fridge to chill while we all had a margarita 
. Then I threw the rest of the salad together while we socialized in the kitchen which took me about 15 minutes with chatting 
. I loved this recipe and the beets were so easy to peel after baking – way easier than peeling before cooking.
Asparagus and Beet Salad with Goat Cheese
serves 4
Ingredients
- 3 medium beets (I just grabbed a bunch of beets at the market and their was 1 small and 2 large beets in bunch)
- 1 bunch asparagus, ends trimmed (~15-20 stalks)
- 1 tablespoon olive oil
- 3 tablespoons walnut halves, toasted
- 1 clove garlic
- 2 tablespoonsunflavored Greek yogurt
- 2 tablespoons crumbled goat cheese
- 1 tablespoon chopped chives
- ~2 cups greens (romaine, red leaf etc) - I used romaine
Preparation
- Heat oven to 450˚. Rub vegetables with olive oil; sprinkle with salt. In baking dish, roast beets 40 minutes and asparagus 20 minutes (or until you can pierce them with a fork). Chill veggies 15 minutes. Peel and chop beets. Chop asparagus into about 2 inch pieces. Dice garlic or use garlic press. Chop walnuts finely and mix in diced garlic; stir in yogurt to form a paste. Mix with veggies (beets will turn mixture red so do not over mix). Place asparagus and beet mixture over greens (romaine, red leaf, spinach). Sprinkle with goat cheese and chives.
Calories:approximate ~ 268 calories per serving, 16.5 g fat (2.7 g saturated), 24.7 g carbs, 8.3 g fiber, 10 g protein (from original recipe – self.com)
on 20 Apr 2010 at 2:47 am 1.alice soracco said …
Hi there! I have been on a beet "kick" for about 6 mos. now. Even Peter loves them, & he's not the biggest veggie fan in the world. Your recipe sounds & looks delicious, one I must try. I've just been steaming mine, then peeling & tossing with olive oil, balsamic, garlic slivers, often fresh basil, & S & P. "Pickled", so to speak, they'll keep for a week in the fridge. Hugs, alice
How terrific that you have a "food blog"…….
on 20 Apr 2010 at 2:53 am 2.alice soracco said …
Franziska, Hi there! I submitted a comment but don't know where it went!!!! I was just telling you that the beet recipe looks interesting & one I will try. I've been on a "beet kick" for 6 month…..I steam, peel, drizzle olive oil & balsamic slivered garlic, fresh basil & s & p over mine. "Pickled", they'll keep for a week in the fridge. Hugs, alice
on 20 Apr 2010 at 2:47 pm 3.franziska said …
Thanks for the comment and recipe suggestion. I love making \”pickled\” beets as well – so easy. Nice to hear from you!
on 29 Nov 2010 at 7:56 am 4.Melodie Knipe said …
I’ve invited the whole family round this xmas for a traditional dinner, so the roast is pretty central to that.. I found a ton of recipes at this roast recipe site, but cant decide on anyone in particular – there’s so many to choose from! It’s fun planning such a big family meal though!
on 30 Nov 2010 at 9:21 am 5.franziska said …
I too love big traditional family meals – good luck finding the perfect recipes!
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