The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Asparagus, Golden Beet, and Grilled Scallion Salad

Advertisement

Ingredients

For the lemon vinaigrette:

2 tablespoons minced shallots

1 tablespoon dijon mustard


1 tablespoon honey


¼ cup lemon juice

¼ cup sherry vinegar

1½ cups vegetable oil

For the salad:

2 pounds golden beets


2 pounds asparagus, woody ends trimmed

2 bunches scallions, white parts only


¼ cup lemon vinaigrette

Directions

  1. Make the lemon vinaigrette: In a medium bowl, combine all ingredients except for oil. Blend with an immersion blender. While still blending, slowly drizzle oil into mixture until emulsified.
  2. Make the salad: Preheat oven to 375 degrees. Spread beets
 in a shallow pan and cover with aluminum foil. Roast until fork-tender, about an hour. Remove beets from oven and keep covered until cool enough to handle, about 30 minutes, then peel.
  3. As beets cool, prepare an ice bath in a large bowl. In a large pot of salted boiling water, blanch asparagus for about 30 seconds, then shock in ice bath and remove.
  4. Prepare grill for medium heat. Grill scallions long enough to give them a little color, about 3 minutes.
  5. When all ingredients cool to room temperature, cut into bite-sized pieces and toss with vinaigrette.

From Going Greek.

 

Print Recipe