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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 2 medium red beets (about 1/2 pound without greens), tails and about 1 inch of stems left intact
- 1 cup diced (1/4-inch pieces) peeled English cucumber
- 1 teaspoon finely chopped shallot
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- Coarse salt
- 1 bunch asparagus, trimmed and peeled
- 1/2 cup loosely packed fresh basil leaves
Method
- Preheat the oven to 400F.
- Wrap each beet in foil.
- Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.
- When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.
- Cut the beets into 1/4-inch dice, and transfer to a medium bowl.
- Stir in the cucumber, shallot, vinegar, 1 teaspoon oil, and 1/4 teaspoon salt.
- Refrigerate until ready to use, up to 2 hours.
- Preheat a grill or grill pan until hot.
- Toss the asparagus with the remaining teaspoon oil and 1/2 teaspoon salt in a large bowl.
- Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).
- Arrange the asparagus on a platter, and let cool completely.
- Finely chop the basil, and stir into the beet relish.
- Using a slotted spoon, spoon the beet relish over the asparagus.
