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Carrot, Asparagus, Beetroot and Feta Salad

Name: Carrot, Asparagus, Beetroot and Feta Salad
Total time: 33 min
Yield: 4
Ingredients: 1 Tbsp Champagne vinegar; 1 Tbsp honey; 0.5 Tbsp fresh lemon juice; 1 pinch salt; 1 pinch ground Black pepper; 3 Tbsps good-quality olive oil; 12 spears green Asparagus (rinsed and trimmed); 1 handful fresh Chives (rinsed and shaken dry); 8 thin carrots (rinsed and trimmed); 4 cups mixed greens (frisee or baby arugula); 2 cups canned, baby Beets (drained); 0.5 cup Feta (crumbled)

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Difficulty:

easy

Preparation:

25 min.

Preparation

ready in 33 mins

Ingredients

for

servings

For Vinaigrette: 1 Tbsp Champagne vinegar; 1 Tbsp honey; ½ Tbsp fresh lemon juice; 1 pinch salt; 1 pinch ground Black pepper; 3 Tbsps good-quality olive oil

For Salad: 12 spears green Asparagus (rinsed and trimmed); 1 handful fresh Chives (rinsed and shaken dry); 8 thin carrots (rinsed and trimmed); 4 cups mixed greens (frisee or baby arugula); 2 cups canned, baby Beets (drained); ½ cup Feta (crumbled)

How healthy are the main ingredients?

Feta olive oil Chives honey salt carrot

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Preparation steps

For Vinaigrette:

In a small bowl, whisk together vinegar, honey, lemon juice, salt, and pepper. Add oil in a slow stream, whisking until combined well.

For Salad:

Blanch the asparagus and carrots in boiling water until fork tender. Drain and plunge into ice cold water to stop the cooking process.

Divide the greens, chives, asparagus, carrots, and beets evenly among serving plates. Drizzle with vinaigrette and sprinkle with crumbled feta cheese. Serve.

Carrot, Asparagus, Beetroot and Feta Salad

Ingredients

Preparation steps

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