Health

Spring Salad of Roasted Asparagus, Goat Cheese, and Toasted Pine Nuts

asparagus-salad Photo: Joseph DeLeo; Styling: PJ Mehaffey

Ingredients

  • 3 tablespoons balsamic vinegar, divided
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon hot water
  • 8 whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
  • 1 pound asparagus, ends trimmed
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 cups spring salad greens
  • 1 tablespoon pine nuts, toasted
  • 1 ounce crumbled goat cheese

Preparation


1. Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside.

2. Preheat oven to 450°. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper; roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze.

3. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts and goat cheese. Drizzle salad with remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. Serve immediately.


  • Prep Time:
  • Cook Time:

  • Pair roasted red and golden beets and goat cheese with crisp baby greens and walnuts for a salad that screams summertime. Ready in under 30 minutes, this side dish is healthy, plus quick and easy.
  • Yield: Makes 4 servings (serving size: 1 cup salad, 1 tablespoon vinaigrette, and 1/4 pound asparagus (about 6 spears))

Nutritional Information

Calories per serving: 144
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 14g
Fiber per serving: 3g
Cholesterol per serving: 6mg
Iron per serving: 3mg
Sodium per serving: 188mg
Calcium per serving: 76mg

This Recipe Is