Recipe courtesy of Williams-Sonoma Kitchen.
At its peak in springtime, asparagus is tender enough to eat uncooked. Here, we toss slender ribbons of raw asparagus with a tangy citrus vinaigrette. The beets can be roasted and sliced up to two days in advance and refrigerated in an airtight container. You can also pick the whole-leaf herbs the day before, then wrap them in damp paper towels and refrigerate.
- 1 1/2 pound beets, trimmed
- 2 tablespoons plus 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 2 tablespoons minced shallots
- 1/4 cup fresh orange juice
- 2 1/2 tablespoons fresh lemon juice
- 1/2 pound asparagus, tough ends trimmed, spears washed
- 2 tablespoons fresh flat-leaf parsley leaves
- 2 tablespoons fresh chervil leaves
- 4 ounces goat cheese (chèvre), crumbled
- 2 tablespoons finely chopped fresh chives
- 1 Preheat an oven to 400°F.
- 2 Wash the beets thoroughly and pat dry with paper towels. Place the beets in a roasting pan, toss with the 2 tablespoons olive oil, and season with salt and pepper. Cover the pan with aluminum foil and bake until the beets are tender when pierced, about 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature, then slip off the skins. Using a mandoline or a paring knife, cut the beets into thin slices. Set aside.
- 3 In a small bowl, combine the shallots, orange juice and lemon juice. Let stand for 5 minutes. Drizzle in the 1/4 cup oil, whisking constantly until blended. Season with salt and pepper.
- 4 Divide the beet slices among 8 salad plates, overlapping them to form a ring. Drizzle with a little vinaigrette.
- 5 Using a vegetable peeler, peel the asparagus into long strips and place in a bowl. Add the parsley, chervil and the remaining vinaigrette and toss to coat.
- 6 Mound the asparagus mixture on top of the beets, dividing it equally. Sprinkle the cheese around the asparagus and beets and garnish with the chives. Serve immediately.
- 7 Serves 8.