Go Back
–+ servings
Roasted Beet and Asparagus Salad with Citrus Vinaigrette – vegetarian recipe
Stav Kogan

Roasted Beet and Asparagus Salad with Citrus Vinaigrette

A symphony of earth and elegance, this Roasted Beet and Asparagus Salad features sweet, tender beets, crisp-tender asparagus, and creamy quail eggs, all tied together with a zesty citrus vinaigrette. An elegant starter or a sophisticated light lunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 serving
Calories: 435
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • 4 small to medium red or golden beets, washed and trimmed
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15 ml / 0.5 fl oz) red wine vinegar
  • 1 tablespoon (15 ml / 0.5 fl oz) extra-virgin olive oil
  • 20 asparagus spears, tough ends trimmed
  • 4 quail’s eggs or 2 regular hard-boiled hen's eggs
  • 4 handfuls frisée or mixed salad greens
  • For the Citrus Vinaigrette
  • 1 large shallot, finely diced
  • 2 tablespoons (30 ml / 1 fl oz) white wine vinegar
  • 1 tablespoon (15 ml / 0.5 fl oz) freshly squeezed lemon juice
  • 1 tablespoon (15 ml / 0.5 fl oz) freshly squeezed orange juice
  • Pinch of salt
  • ¾ cup extra-virgin olive oil
  • 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh chervil
  • ¼ teaspoon finely chopped lemon zest
  • ¼ teaspoon finely chopped orange zest
  • for Salad Perfection
  • To avoid stained hands when peeling beets, rub them with a paper towel while they are still warm—the skins will slip right off.
  • If you can't find quail eggs, use hard-boiled hen's eggs. For a beautiful, deconstructed look, separate the yolks from the whites and grate them individually on a box grater to create fine crumbles for sprinkling over the salad.

Method
 

  1. Method
  2. Preheat your oven to 400°F (200°C).
  3. Place the washed and trimmed beets in a baking dish with a small splash of water.
  4. Cover the dish tightly with foil and roast for about 45 minutes, or until they are easily pierced with a fork. Allow them to cool uncovered.
  5. Once cool enough to handle, peel the beets and cut them into wedges.
  6. Place them in a bowl, season generously with salt and pepper, and toss gently with the red wine vinegar and 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
  7. Set aside to marinate.
  8. Bring a pot of salted water to a boil and prepare a large bowl of ice water. Blanch the asparagus in the boiling water until crisp-tender, about 2-3 minutes. Immediately transfer the asparagus to the ice-water bath to stop the cooking process and preserve its bright green color.
  9. Once completely cooled, drain and pat dry with paper towels.
  10. Using a small pot, bring water to a gentle boil. Carefully lower the quail’s eggs into the water and cook for exactly 3 minutes for a slightly soft center.
  11. Transfer the eggs to the ice-water bath to cool completely before peeling.
  12. To make the vinaigrette, combine the diced shallot, white wine vinegar, lemon juice, orange juice, and a pinch of salt in a small bowl.
  13. Let it stand for 10-15 minutes to allow the shallot to soften. Slowly whisk in the ¾ cup of olive oil until emulsified.
  14. Stir in the chopped chervil and citrus zests.
  15. Taste and adjust seasoning if necessary.
  16. To assemble, toss the frisée or mixed greens with a small amount of the vinaigrette and divide among four plates.
  17. Arrange the blanched asparagus spears and marinated beet wedges over the greens. Halve the peeled quail eggs and place them on top.
  18. Drizzle each salad with a little more vinaigrette before serving.
  19. Let the diced shallot sit in the vinegar and citrus juices for at least 10 minutes before adding the oil. This step, called macerating, softens the shallot's sharp bite and infuses the entire vinaigrette with a milder flavor.
  20. Don't have farm-fresh beets? Simply use conventional beets from the grocery store. For a more uniform look, cut them into a ½-inch dice after roasting and cooling instead of into wedges.

Nutrition

Calories: 435kcalCarbohydrates: 15gProtein: 7gFat: 38g

Tried this recipe?

Let us know how it was!