Asparagus Beet Salad
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Rinse the asparagus and cut off the tough ends. Boil in plenty of salted water for about 15 minutes. Blanch and then drain. Cook the beetroot in a pressure cooker for about 20 minutes until soft. Allow to cool briefly and peel. Cut into wedges.
2.
Cut the asparagus in half and mix with the beetroot wedges. Season with 5 tablespoons of olive oil, 3-4 tablespoons of vinegar, and season with salt and pepper. Let sit for approximately 20 minutes. Season to taste and serve.
