Asparagus, Roasted-Beet, and Goat Cheese Salad

Southern Living
Makes 6 servings


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18 small red beets (about 6 pounds)
1 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
60 small fresh asparagus spears
1 (11-ounce) goat cheese log
1 tablespoon chopped fresh chives
Cracked pepper (optional)
Chopped fresh chives (optional)
Gourmet salad greens (optional)


Arrange beets in a single layer on a lightly greased baking sheet; bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes. Cool beets completely.

Whisk together oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.

Peel beets, and cut into wedges. Toss together beets, 1/2 cup vinaigrette, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon ground pepper; set aside.

Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, and drain. Combine asparagus and 1/2 cup vinaigrette; set aside.

Cut cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into cheese; remove cutter. Repeat procedure with remaining cheese and 2 1/2 teaspoons chives.

Arrange asparagus over cheese. Surround with beets, and drizzle with remaining vinaigrette. Sprinkle with cracked pepper and chives, if desired; serve with salad greens, if desired.

Created date

June 2002