This asparagus beets and goat cheese salad is dynamite. It’s so simple, you just pile the ingredients on top of each other, and serve.
Asparagus beets and goat cheese salad is the perfect opener to a meal. I got my inspiration for this salad when I attended a benefit at Cipriani 42nd Street. Cipriani 42nd Street is a beautiful venue and their dinner service is impeccable. Check out the table where I was seated – Table #2 don’t you know!
The first course, an asparagus beets and goat cheese salad, was waiting for us as we sat. The salad was simple, only just chilled, and perfectly delightful on the tongue.
Benefits are all about socializing and polite chatter, but I found it really difficult to drag my attention away from my salad. I decided to be just a little rude, rather than have the very capable wait staff sweep away my salad before I was done. I made up for my rudeness during the second course though, which was a surprisingly chunky piece of cod – huge.
I am always blown away at just how tasty a salad can be once you add goat cheese. I’m a lover of soft cheese, although my fav is brie, so when choosing a goat cheese for a recipe where it is to be the crowning glory, the pièce de résistance, I am drawn to a creamier version than what you would add to say, an omelet. I used a Coach Farm double cream goat cheese, which means that if you are able to get your hands on double cream goat cheese, you will have to crumble the cheese first while it’s cold, and then allow the temperature of the entire salad to get to just slightly chilled before serving. By then, the cheese will be melt in your mouth gorgeous.
This recipe is for two, but don’t panic just double the quantity of ingredients if you are looking for a recipe that serves four and triple for six, and so on.
- 2 medium beets
- 2 tsp olive oil
- 8 oz pencil asparagus
- 1/8 tsp kosher salt
- 6 oz double cream goats cheese
- 1 oz fresh chives
- Balsamic glaze
- Baking tray
- Sauté pan
- Separate plates or one large serving plates
- Remove stems from beets, wash, wrap in aluminum foil and place on a baking tray and into a preheated oven at 375.
- Cook beets until you are able to pierce them through to the middle with a fork - approx. 40 mins.
- Once beets are cooked allow them to cool.
- While beets are cooling, slice asparagus into 1" pieces on the diagonal.
- Heat olive oil on medium heat in a sauté pan and then add asparagus.
- Season with salt and then sauté asparagus until they become bright green - approx. 5 minutes. Do not overcook, the asparagus should still have a nice bite.
- Crumble goats cheese in a bowl and then chop chives.
- Once beets are cool to the touch, peel and dice.
- Layer ingredients starting with balsamic glaze.
- Squeeze a generous amount all over each plate or a large serving plate.
- Place sliced asparagus on top of glaze, top with diced beets, then sprinkle with goats cheese.
- Finish with chopped chives, then allow temperature to rise to just chilled and then serve.
- You can prepare the ingredients for this salad the day before so that it is ready to serve in an instant.