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Beetroot and asparagus salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Tangy yogurt dressing elevates crispy asparagus, beet, and nut salad.
Ingredients:
  • 3 bunches baby beetroot
  • bunches fresh asparagus
  • 40g (1/2 cup) flaked almonds
  • Cracked black pepper
  • 120g (1/2 cup) plain yoghurt washed, trimmed
  • 11.80 gm Dijon mustard
  • Ground black pepper, to taste
Instructions:
  • Prepare the beetroot by trimming the leaves and steins to 2cm above the bulbs. Wash without breaking the skin, then place in a large saucepan and cover with water. Boil until tender for 10-20 minutes. Remember not to pierce the beetroot excessively to retain texture, flavor, and color. Drain, saving 1 tablespoon of cooking liquid, and let cool. In a separate pan of boiling water, blanch the asparagus for 1-2 minutes until bright green and crisp-tender. Refresh under cold water.
  • In a serving bowl, mix together yoghurt, mustard, lime juice, 1 tablespoon beetroot cooking liquid, and pepper to taste until well combined.
  • Peel the chilled beetroot. Arrange asparagus in the center of a platter and surround with beetroot. Top with almonds and ground black pepper. Serve with the dressing on the side.

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