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Asparagus, Orange, Beetroot and Goats Cheese Salad with Walnut dressing

12 asparagus spears, blanched and refreshed under cold water
6 roasted baby beetroots, unpeeled and roasted until tender on rock salt for 30 mins, then peeled
1 blood orange, (or regular orange if not in season) peeled and cut into thin rounds
4 tablespoons goat's cheese
2 tablespoons roasted pine nuts
1 tablespoon walnut oil
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Sea salt
Cracked black pepper
10 leaves chervil or tarragon

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Lay out some asparagus spears on a serving plate and top with orange, beetroot, goats cheese and pine nuts and repeat the whole process again.
Drizzle with the dressing made by combining the oils, vinegar, tarragon and seasoning.

No Rating

Janice88 March 2011

Definitely a bright, visually appealing dish. It tastes fantastic too!

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Oksana February 2010

it's delicious !

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Leslieann Kilgour December 2009

Leslieann Kilgour "que rico" as they say in Lima peru

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Rosemary Ward March 2009

A fantastic recipe. I served it on a warm spring day, my guests enjoyed it very much as did I. Thank you. Cheers Peter

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