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Categories:Viewed: 44 - Published at: 8 years ago
Ingredients
- Kosher salt
- 5 large red beets
- 12 spears jumbo asparagus
- 2 tablespoons extra virgin olive oil, plus 6 tablespoons
- 4 tablespoons balsamic vinegar
- 1 cup frisee salad, washed and spun dry
- Parmigiano-Reggiano, for shaving
Method
- Preheat oven to 450 degrees F
- Spread the kosher salt on a cookie sheet large enough to hold the beets and place the unpeeled beets on the salt.
- Place in the oven and cook for 45 minutes.
- Meanwhile, cut off the woody bottom inch of the asparagus and peel the last three inches of the bottom of the stalk and set aside.
- When the 45 minutes have passed open the oven door and carefully lay the asparagus around the beets on top of the salt.
- Return to oven and cook 15 minutes more.
- Remove from the oven and remove the asparagus to a platter.
- Drizzle with 2 tablespoons olive oil and sprinkle with a bit of the salt in the roasting pan.
- Allow the beets to cool 5 minutes and then peel them.
- Cut the peeled beets into 1/4-inch dice and place in a kitchen bowl.
- Dress the beets with the vinegar and remaining oil and season them with salt and pepper.
- Add the frisee to the beet bowl and toss to mix well.
- Arrange the beet and frisee mixture over the asparagus, shave shards of Parmigiano over and serve.
