Asparagus and Golden Beet Salad

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by David Tanis from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 45 minutes
• ⏱️ Total time: 1 hour
• 🍽️ Servings: 4 to 6

§Ingredients

• 2 medium golden beets, cooked (see Tip)
• 2 tablespoons white wine vinegar
• Salt and black pepper
• 1 bunch medium asparagus (about 15 spears)
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• ¼ cup extra-virgin olive oil
• 2 small heads of butter lettuce, leaves separated, rinsed and patted dry
• 2 to 3 soft-boiled eggs, peeled and quartered (optional; see Tip)

§Directions

1. Cut beets into smaller wedges or slices, and transfer to a salad bowl. Sprinkle with 1 tablespoon vinegar. Season with salt and pepper.
2. Snap off tough ends of asparagus. In a medium pot, bring abundantly salted water to a low boil and cook asparagus for 3 to 4 minutes, until just tender. Remove and spread out on a kitchen towel to cool. Set aside.
3. Make the vinaigrette: Put the remaining 1 tablespoon vinegar and all of the lemon juice in a small bowl. Add mustard and whisk to dissolve. Slowly whisk in olive oil. Season to taste with salt and pepper.
4. Add salad leaves to beets and dress very lightly with about 1 tablespoon of the vinaigrette.
5. Arrange leaves and beets on a platter or individual plates. Top with asparagus and ½ egg, if using, per plate. Drizzle remaining dressing over everything and serve.

§Additional Resources

The original recipe at cooking.nytimes.com

More recipes from Friday, October 30