Asparagus and Beet Salad

A lovely holiday dinner salad. The colorful combination of red beets and green asparagus is irresistible.


1 pound small beets

2 pounds asparagus

1 tablespoon chopped shallot

2 tablespoons red wine vinegar


1/4 teaspoon salt

1/8 teaspoon ground pepper

1/8 cup olive oil

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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