Roasted Beets with Asparagus

Prep Time: 20 min
Cook Time: 1 hr 20 min
Serves: 4 servings

Ingredients:

* Kosher salt

* 5 large red beets

* 12 spears jumbo asparagus

* 2 tablespoons extra virgin olive oil, plus 6 tablespoons

* 4 tablespoons balsamic vinegar

* 1 cup frisee salad, washed and spun dry

* Parmigiano-Reggiano, for shaving

Directions

Preheat oven to 450 degrees F

Spread the kosher salt on a cookie sheet large enough to hold the beets and place the unpeeled beets on the salt. Place in the oven and cook for 45 minutes. Meanwhile, cut off the woody bottom inch of the asparagus and peel the last three inches of the bottom of the stalk and set aside. When the 45 minutes have passed open the oven door and carefully lay the asparagus around the beets on top of the salt. Return to oven and cook 15 minutes more. Remove from the oven and remove the asparagus to a platter. Drizzle with 2 tablespoons olive oil and sprinkle with a bit of the salt in the roasting pan. Allow the beets to cool 5 minutes and then peel them. Cut the peeled beets into 1/4-inch dice and place in a kitchen bowl. Dress the beets with the vinegar and remaining oil and season them with salt and pepper. Add the frisee to the beet bowl and toss to mix well. Arrange the beet and frisee mixture over the asparagus, shave shards of Parmigiano over and serve.

From:  http://www.foodnetwork.com/recipes/mario-batali/bietole-al-forno-roasted-beets-with-asparagus-recipe/index.html

Advertisements
This entry was posted in Asparagus, Beets. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s