Asparagus, Pickled Beets & Blue Cheese Salad

"I created this salad after perusing some recipes here and using what I had on hand, avoiding anything too sweet. The pickled beets are just the right ouch of sweet & sour. Looks pretty too! The asparagus can be made well in advance. If your onion is too strong, slice and put in an ice water bath for 5 minutes and drain. Cooking time is blanching and ice water bath time."
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

  • 453.59 g asparagus, 6 per person
  • 2.46 ml salt, for boiling water
  • ice water, bath
  • 1 small red onion, slivered using as much as you like
  • 4 pickled beets, large dice, one per person depending on the size
  • 118.29 ml blue cheese, crumbled use as much as you like, sub. soft goat cheese
  • salt, to taste
  • fresh ground black pepper, to taste
  • 340.19 g champagne vinaigrette, I like store bought Girard's light
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directions

  • Boil water for asparagus, add salt.
  • Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking.
  • Trim tough ends off of asparagus spears, leave whole.
  • Place asparagus spears in boiling water. Blanche for 2-3 minutes.
  • Quickly remove from hot water and place in ice water bath to shock.
  • Prepare onions and pickled beets as suggested.
  • Arrange asparagus spears on a platter or individual salad plates.
  • Sprinkle and arrange the onion slices, beets and blue cheese.
  • Top with a light champagne vinaigrette. I like Girard's brand.

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Reviews

  1. This recipe is a main course in my opinion. I used a dribble of left over greek dressing in place of of the champagne vinaigrette, green onions in place of the red onion and then added roasted walnuts. I even used canned pickled beets! All of the above with the blue cheese and asparagus was a delightful combination. Delicious! Thank you.
     
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RECIPE SUBMITTED BY

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
 
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