Asparagus, Beet and Goat Cheese Salad

  • ¾ lb. (340 g) beets roasted, cooled to room temperature, and peeled
  • 1 lb. (455 g) asparagus, cooked, and plunged into cold water to maintain colour
  • 7 oz. (200 g) goat cheese   #18100
  • 1 to 2 Tbsp. (15 to 30 mL) chopped fresh chives
  • 1 tsp. (5 mL) Dijon mustard   #07070
  • 1¼ Tbsp. (20 mL) raspberry vinegar
  • 4 Tbsp. (60 mL) extra virgin olive oil   #13376
  • ½ tsp. (2.5 mL) kosher salt   #13792
  • freshly ground white pepper to taste

  • Cut the room temperature beets into 1-inch (2.5-cm) chunks.
  • Cut each room temperature asparagus spear into 2 or 3 pieces.
  • Cut the goat cheese into 1-inch (2.5-cm) chunks.
  • For the vinaigrette, whisk together the mustard and vinegar in a small bowl.
  • Drizzle in the oil, whisking continuously.
  • The vinaigrette will become fairly thick.
  • Mix in the salt and pepper.
  • Toss the beets in half of the vinaigrette and separately toss the asparagus in the other half.
  • Mound the beets and asparagus beside each other on 1 large plate or 4 smaller ones.
  • Or, if you prefer, toss the 2 vegetables together.
  • Top with the goat cheese and garnish with chives.

This simple and easy-to-make salad looks absolutely gorgeous. The colours are so vibrant, and the tastes of the three ingredients really complement one another.