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  • 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


  • 1.

    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.

  • 2.

    Drizzle with the dressing made by combining the oils, vinegar, tarragon and seasoning.

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Posted by Lucinda62Report
I made this for Christmas with blood oranges and it disappeared. However I chopped the beetroot up finely into little squares and the oranges into smaller pieces. The flavors were amazing.
Posted by Janice88Report
Definitely a bright, visually appealing dish. It tastes fantastic too!