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Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese

May 22, 2018
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Golden Beets and Aspargus Salads

  • 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
  • 2 bunches asparagus, ends cut off and washed
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 375 degrees F.

Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.

Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.

  • ½ cup feta cheese, crumbled
  • ½ cup kalamata olives, sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Pepper

Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.

Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.

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