Tria Market's Beet And Asparagus Salad

Total Time: 2 hrs 35 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 lb golden beets, roasted and peeled (see below)
• 2 bay leaves
• 2 sprigs thyme
• 1/2 cup water
• 1 lb asparagus, blanched and chopped (see below)
• 1 pot salt water
• 1 cup blue cheese, crumbled
• 1/2 cup pine nuts, toasted
• 1/2 cup cherry tomatoes, quartered
• 1 cup red wine vinaigrette
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 2 teaspoons dijon mustard
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 small shallot, minced
• 1 1/2 teaspoons sugar

Recipe

• 1 toss all ingredients and let stand for 30 minutes.
• 2 to roast beets: wash beets well in cold running water. place beets in a baking dish and coat them with extra virgin olive oil.
• 3 put 1/2 cup of water into the baking dish along with bay leaves and thyme.
• 4 cover baking dish with foil and bake for 1 hour in a 350-degree oven.
• 5 allow beets to cool and then wipe off the skin with paper towel. dice beets into 1/4-inch cubes. (note: be careful not to overcook or the beets will become mushy.).
• 6 to blanch asparagus: bring a pot of salted water to a simmer. trim off ends of asparagus and place them into the simmering water until they turn bright green, about 3 to 5 minutes. as soon as they turn bright green remove them from the simmer and place them into cold water. once they have cooled chop into bite-size pieces.
• 7 for vinaigrette: add all ingredients to a blender and mix on high until well incorporated, about 1 to 2 minutes.