Beet and Asparagus Salad with Honey Lemon Vinaigrette

Name: Beet and Asparagus Salad with Honey Lemon Vinaigrette
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 pounds asparagus, trimmed and cut into ¾-inch pieces; 2 tablespoons Carlini Extra Virgin Olive Oil; 1 teaspoon Stonemill Iodized Salt; 1 teaspoon Stonemill Ground Black Pepper; 1 tablespoon chopped onion; 1 lemon, zested, 2 tablespoons juice reserved; 1 orange, zested, 2 tablespoons juice reserved; 1 tablespoon Tuscan Garden White Vinegar; 1 tablespoon Burman's Dijon Deli Mustard; 2 tablespoons Berryhill Honey; ½ teaspoon Stonemill Iodized Salt, plus additional to taste; ½ teaspoon Stonemill Ground Black Pepper, plus additional to taste; ½ cup Carlini Extra Virgin Olive Oil; 2 15-ounce cans Happy Harvest Sliced Beets, drained and diced; 2 4-ounce packages Specially Selected Honey or Plain Goat Cheese, crumbled (optional)

new.aldi.us

Your recipes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 8

Author : ALDI Test Kitchen

thanksgiving healthy nutritious

Beet and Asparagus Salad with Honey Lemon Vinaigrette

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 375°.

Step 2

In a medium bowl, combine the asparagus, oil, salt and pepper. Place on a baking pan and bake for 8-10 minutes until tender. Allow to cool.

Step 3

In a blender, combine all vinaigrette ingredients except the oil. Puree until smooth.

Step 4

With the blender at medium speed, slowly add the oil to the vinaigrette ingredients.

Step 5

In a medium bowl, combine the asparagus, beets, vinaigrette and goat cheese. Toss until the vegetables are coated. Season to taste with salt and pepper.

Top similar recipes

Curated for you