Friday, December 04, 2009

Asparagus beet salad with feta

The title is really self explanatory. The results-more divine than words can say.

About ten asparagusses
some roasted beets chopped or canned
red onion
feta cheese
baby spinach (as you can see I am a fan)

dressing:

2 parts olive oil to one part red wine vinegar
one tablespoon dijon
one tablespoon honey
basil or oregano or both
s&p

Good way to roast those asparagusses. Put them under the broiler with a touch of salt for ten minutes. They get all shriveled toasty and delicious.

Lorne and I ate the leftovers of this salad after a spring night at the bar. So cool juicy and refreshing. Beets are the sh%t man.

2 comments:

Yasmin said...

this would also be super delish with goat cheese

wolfBoy said...

i can affirm the deliciousness of this particular dish, as well as many others on this blog.