Sharing Plate – Your Cooking Coach |

This is a perfect spring/summer salad. I used golden beets instead of the regular red ones- there isn’t much taste difference but I love the way they look. They are a tad bit milder than the other ones. I paired them with a lovely bunch of asparagus.

I individually wrapped the beets and roasted them in the oven. I like them roasted the best- they become nuttier and sweeter. Half way through, I roasted the asparagus in the same oven and I was done.

The rest was easy- I made a vinaigrette with mustard, olive oil and some white wine vinegar. I love a big burst of salt – so, decided to add some crumbled feta and kalamata olives.

The salad was delicious. This will be perfect with any grilled meal you decide to make this weekend. Enjoy!

• 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.