INGREDIENTS

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

A Message from our Provider:

“God is waiting for you”