Roasted Beet and Asparagus Salad | Recipe
www.kosher.com
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Cook Time: 45
0Servings: 12
Cost: $5.35 /serving
Author : Recipe By Emuna Braverman and Elizabeth Kurtz
Ingredients
Remove All · Remove Spices · Remove Staples
Export 9 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Step 1
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil. Toss beets with two tablespoons olive oil and lay on the baking sheet. Roast for 30 minutes or until cooked through and soft. Cool.
Step 2
On another sheet, toss the asparagus with one tablespoon of the olive oil. Roast for five to seven minutes until crisp but cooked through. Cool.
Step 3
Combine dressing ingredients and shake. Toss salad with as much dressing as needed. Reserve extra for future use.