| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Red beets, small if |
| possible | ||
| 1 | lb | Golden beets, * see note |
| 1 | Head garlic | |
| 1 | c | Water |
| 1 | lb | Fresh asparagus, slender |
| stalks | ||
| 1/4 | c | + 1 tablespoon olive oil |
| divided | ||
| Salt to taste | ||
| 2 | T | Balsamic vinegar |
| 1/4 | c | Fresh orange juice |
| 1 | T | Minced onion |
| Pepper to taste |
INSTRUCTIONS
NOTE: Can substitute thickly sliced carrot coins for golden beets. PREHEAT OVEN TO 400F. Trim beets, leaving an inch of stems, and scrub well. Separate garlic into individual cloves but do not peel. Put red beets in one glass baking dish and golden beets in another. Scatter garlic cloves equally between them. Add about 1/2 cup water to each dish, cover tightly with lids or foil, and bake for about 1 hour, until perfectly tender. (Time will vary depending on the size of the beets.) Allow to cool slightly. Reserve garlic cloves; peel and cut beets into wedges or slices, keeping colors separate. Increase oven to 450F. Wash asparagus stalks and trim off tough ends. Drizzle with a tablespoon of olive oil, rolling stalks around on a baking sheet until evenly coated. Spread out and sprinkle with salt. Roast asparagus stalks for 15 - 20 minutes, until tender but not browned. To make the dressing, squeeze 10 cooked garlic cloves into a bowl and mash well with a fork. Add remaining 1/4 cup olive oil, balsamic vinegar, orange juice, minced onion and S&P; whisk thoroughly. In separate bowls, add 2 tablespoons dressing each to the red beets, the golden beets, and the asparagus. Toss gently to coat; marinate at room temperature for a few hours. Before serving, arrange both beets and asparagus on individual plates in random patterns. Do not toss together. Serve at room temperature. Recipe by: The New Vegetarian Epicure (via 4/9/97 DMN) Posted to FOODWINE Digest 16 Apr 97 by Ellen Court <CourtMoss@NOVA-NET.NET> on Apr 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 51.1mg
Potassium: 33.3mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.7g
Protein: <1g