Ingredients
1 pound small beets
2 pounds asparagus
1 tablespoon chopped shallot
2 tablespoons red wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/8 cup olive oil
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Preheat oven to 375°.
Place beets in a 9 X 13-inch baking dish. Add 1/2 cup water, cover tightly with foil and bake for 1 hour or until beets are tender when pierced with a fork. Remove from pan and cool. Once cooled, remove skin and cut beets into quarters or eighths depending on their size.
Snap tough ends off asparagus. Using a vegetable peeler, peel the lower portion of the stalks. Cut into 3-inch lengths. Cook in boiling water until just tender about 3 minutes; asparagus should turn bright green. Drain, run under cold water and drain again. Pat dry with paper towels.
In a small bowl, whisk together shallots, vinegar, honey, salt and pepper. Gradually whisk in olive oil. In a bowl toss the beets with half of the dressing. In a separate bowl toss the asparagus with remaining dressing. Arrange beets and asparagus on 4 plates and serve.
Serves: 4-6
Place beets in a 9 X 13-inch baking dish. Add 1/2 cup water, cover tightly with foil and bake for 1 hour or until beets are tender when pierced with a fork. Remove from pan and cool. Once cooled, remove skin and cut beets into quarters or eighths depending on their size.
Snap tough ends off asparagus. Using a vegetable peeler, peel the lower portion of the stalks. Cut into 3-inch lengths. Cook in boiling water until just tender about 3 minutes; asparagus should turn bright green. Drain, run under cold water and drain again. Pat dry with paper towels.
In a small bowl, whisk together shallots, vinegar, honey, salt and pepper. Gradually whisk in olive oil. In a bowl toss the beets with half of the dressing. In a separate bowl toss the asparagus with remaining dressing. Arrange beets and asparagus on 4 plates and serve.
Serves: 4-6
