a few of my favourite things salad
from Stonesoup
serves 2
takes 10 mins
I was going to call this a raw beet & asparagus salad with goats cheese. And while the descriptive name does sound appetizing, I just couldn’t resist getting a little more creative with the title.
I have Yotam Ottolenghi to thank for the idea of combining asparagus and beets in the one dish. Although it was my idea to get fresh with the miso & lemon dressing and to skip the beet roasting and go for raw beet slices instead.
Unfortunately I was a little short on goats cheese when it came to taking the photograph, the recipe reflects the quantity I would use if I had it in the house. For a dairy free or vegan salad, a little avocado would be a good cheese alternative or try some roast nuts. Pine nuts or almonds would be my first choice.
1 large beetroot
1 bunch asparagus
1 lemon
1 teaspoon white miso paste, optional
75g (3oz) goats cheese
1. Wash, trim and peel the beet. Then shave into super-fine rounds using a mandoline or a very sharp knife and a steady hand. Arrange beet slices on the base of a serving platter.
2. Snap the woody bases off the asparagus and discard. Halve the spears lengthwise if on the thicker side, otherwise leave them whole. Scatter asparagus over the beets.
3. Zest half the lemon and keep the zest.
4. Combine 2 tablespoons lemon juice with the miso, if using and 2-3 tablespoons extra virgin olive oil. Whisk and taste.
5. Drizzle dressing over the veggies. Crumble goats cheese on top and finish with the lemon zest.
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Add to my Old Favourite Recipes
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