I always have the Food Channel on at home and love the recipe snippets they show in between shows. This one is by Peter Evans, ex Hugo’s. This salad recipe is a break from the boring traditional salads and I love it. If necessary you can use tinned baby beets but I strongly encourage you to use fresh beets and roast them as there is no comparison between the fresh and canned product. I have slightly altered the recipe to use walnuts instead of pine nuts.
6 Roasted Baby Beetroots (Unpeeled, wrapped in foil- 30 Mins Then Peel)
1 Orange (Blood If In Season – Peeled And Cut Into Thin Rounds)
4 tablespoons Goat’s Cheese
Handful of walnuts
1 tablespoon Walnut Oil
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
Freshly cracked black pepper
10 leaves Tarragon
12 Asparagus Spears (Blanched And Refreshed Under Cold Water)
Lay out some asparagus spears on a serving plate and top with orange, beetroot, goats cheese and pine nuts and repeat the whole process again.
Drizzle with the dressing made from the oils, vinegar, tarragon and seasoning.