Food Recipe

Roasted Beet and Asparagus Salad with Blood Orange Vinaigrette

The first time I encountered a salad like this, it was a revelation. I was dining at a charming little spot in Birmingham called Tria, and each bite was a symphony of earthy, bright, and tangy notes. The roasted beets, impossibly sweet and tender, played a beautiful counterpoint to the crisp-tender asparagus, all brought together by a vibrant dressing. It’s the kind of dish that lingers in your memory, prompting an afternoon spent hunting for a recipe that could capture that same magic. This particular creation from bigoven.com came closest to replicating that delightful experience, and I’ve been hooked ever since.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Vegan (with modifications), Gluten-Free

Ingredients

For the Beets:

2 large red beets
1 1/2 tablespoons olive oil
3 tablespoons blood orange oil
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper, to taste

For the Asparagus:

1 bunch fresh asparagus
Salt, for blanching water
Ice water, for shocking

For the Dijon Vinaigrette:

1 egg yolk
1 1/2 tablespoons Dijon mustard
1/2 cup champagne vinegar
1 cup olive oil
3 tablespoons parsley, fresh, chopped
3 tablespoons chives, fresh, chopped
1 tablespoon shallot, minced
Salt and freshly ground black pepper, to taste

For the Moroccan Spice & Almonds:

1 orange, zest of
1/2 teaspoon cardamom seed
1 cinnamon stick
1/2 teaspoon allspice berry
3 cloves
3 tablespoons sugar
1 teaspoon salt
1/3 cup slivered almonds
1 tablespoon olive oil

For Assembly:

1 ounce greens (e.g., mixed greens, arugula)
4 ounces blue cheese

Equipment Needed

Baking pan
Aluminum foil
Bowl for beets
Saucepan for blanching
Bowl for ice water
Small oven-proof container
Coffee grinder (or spice grinder)
Small bowl
Dry sauté pan
Cookie sheet
6 serving plates
Round mold (optional, for plating)

Instructions

The Beets:

Begin by preparing the beets. Wash and dry them thoroughly. In a bowl, rub the beets with the 1 1/2 tablespoons of olive oil. Place the oiled beets in a baking pan, adding 1 ounce of water to the pan. Cover the pan tightly with aluminum foil. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake the beets for 40 minutes to 1 hour and 15 minutes, or until they are fork-tender. The exact time will depend on the size of your beets and your oven.

Once the beets are tender, carefully remove them from the oven and allow them to cool. Once cool enough to handle, peel off the outer skin. The skin should slip off easily. Dice the beets into small, bite-sized pieces. You should aim to get about 3 cups of diced beets. In a separate bowl, combine the diced beets with the 3 tablespoons of blood orange oil and the 3 tablespoons of chopped fresh cilantro. Toss gently to coat. Season to taste with salt and fresh ground pepper. Cover and reserve in the refrigerator.

The Asparagus:

While the beets are roasting, you can prepare the asparagus. Bring a saucepan of salted water to a rolling boil. Blanch the asparagus in the boiling water for about 3 minutes, or until it is tender and has turned a bright green color. Drain the asparagus immediately and shock it in a bowl of ice water for 3 to 5 minutes, or until it is cold throughout. This process stops the cooking and helps preserve its vibrant color and crisp texture. Drain the asparagus well and chop it into a small dice, similar in size to the diced beets. You should aim for about 3 cups of diced asparagus. Cover and reserve in the refrigerator.

The Dijon Vinaigrette:

This vinaigrette can be made while the beets are roasting or even a couple of days in advance. In a medium bowl, combine the egg yolk, Dijon mustard, and champagne vinegar. Whisk these ingredients together well until thoroughly combined. With the whisk still in motion, begin to slowly drizzle in the 1 cup of olive oil in a steady, thin stream. Continue whisking as you add the oil; this will create a stable emulsion, resulting in a creamy and thickened vinaigrette. Once the emulsion has formed, stir in the 3 tablespoons of chopped parsley, the 3 tablespoons of chopped chives, and the 1 tablespoon of minced shallot. Mix everything together well and season to taste with salt and fresh ground pepper. Cover and reserve in the refrigerator.

The Moroccan Spice & Almonds:

This aromatic component can also be prepared ahead of time, even a day in advance. Take the zest from the 1 orange. Place the orange zest in a small, oven-proof container. Place this container in the oven while the beets are roasting (or at any convenient time), and dry out the zest in the oven. Watch it constantly to ensure it doesn’t burn. Once the zest is dry and brittle, remove it from the oven and allow it to cool completely.

In a coffee grinder (or a spice grinder), add the 1/2 teaspoon of cardamom seed, the broken cinnamon stick, the 1/2 teaspoon of allspice berry, and the 3 cloves. Grind these spices until they form a fine powder. Pour the ground spices into a small bowl. Next, grind the dried orange rind in the same fashion and add it to the bowl with the other spices. Add the 3 tablespoons of sugar and the 1 teaspoon of salt to the spice mixture. Mix well with a fork to combine. Store this Moroccan spice blend in an airtight container.

To toast the almonds, place them in a dry sauté pan over medium heat on the stove. Toast them, stirring frequently, until they are lightly golden brown. Drizzle the 1 tablespoon of olive oil over the toasted almonds and continue to toast for another 30 seconds, stirring constantly. Immediately pull the almonds off the heat and pour them evenly onto a cookie sheet. While still warm, sprinkle the almonds with about 1 to 1 1/2 tablespoons of the prepared Moroccan spice blend. Return the cookie sheet to the oven, now set to 375 degrees Fahrenheit (190 degrees Celsius), for approximately 1 to 2 minutes, or until the almonds are golden brown. Remove from the oven and allow them to cool completely. Reserve these spiced almonds.

To Build the Dish:

About 30 minutes before serving, remove the beets, asparagus, vinaigrette, and blue cheese from the refrigerator to allow them to come to room temperature. This will enhance their flavors and textures.

In a bowl, add about 2 to 3 ounces of the prepared Dijon vinaigrette to the diced asparagus. Toss well to coat the asparagus evenly. Season to taste with salt and pepper.

To plate, you can either use a round mold or assemble the salad freehand. If using a mold, place it in the center of each of the 6 serving plates. First, carefully layer the dressed beet mixture into the bottom of the mold. Then, layer the dressed asparagus on top of the beets. Gently remove the mold. Repeat this process for each plate, ensuring an even distribution of beets and asparagus. If assembling freehand, divide the beets onto the center of each plate, then top with a layer of the dressed asparagus.

Next, toss the field greens in a little of the blood orange oil to lightly coat them. Place a small nest of the dressed greens on top of the asparagus. Finally, crumble about 1 ounce of blue cheese over the top of each salad. Sprinkle each plate generously with the cooled, spiced almonds. Garnish each plate with drizzles of the Dijon vinaigrette, a little extra blood orange oil, and a scattering of chopped chives.

Expert Tips & Tricks

Beet Preparation is Key: Roasting the beets until fork-tender is crucial for their sweetness and ease of peeling. If your beets are very large, you may need to increase the roasting time. You can also wrap them individually in foil for more even cooking.
Vinaigrette Emulsification: To achieve a stable vinaigrette, ensure your ingredients are at room temperature and drizzle the oil very slowly while whisking continuously. If your vinaigrette breaks (separates), you can often rescue it by whisking in a teaspoon of warm water or another egg yolk.
Color Retention for Asparagus: The ice bath shock is essential for preserving the vibrant green color of the asparagus. Don’t skip this step!
Moroccan Spice Blend Ahead: The Moroccan spice blend can be made days or even weeks in advance and stored in an airtight container. It adds a wonderful aromatic depth to the dish.
Almond Toasting Control: Keep a close eye on the almonds while toasting in the pan and in the oven. They can go from perfectly toasted to burnt very quickly.
Make-Ahead Components: The roasted and diced beets, diced asparagus, and the Dijon vinaigrette can all be prepared a day in advance and stored separately in the refrigerator. This makes assembly on the day of serving a breeze. Just bring them to room temperature before tossing and plating.
Blue Cheese Variation: If blue cheese isn’t your preference, consider crumbled goat cheese, feta, or even a creamy burrata for a different but equally delicious experience.

Serving & Storage Suggestions

This Roasted Beet and Asparagus Salad is best served immediately after assembly to ensure the best texture and presentation. The greens will maintain their crispness, and the almonds will retain their crunch.

Leftovers: If you have any leftovers, store the dressed components separately in airtight containers in the refrigerator for up to 2 days. The blue cheese can also be stored separately. The almonds, however, are best stored at room temperature in an airtight container to maintain their crispness. When ready to serve leftovers, gently toss the greens, beets, and asparagus together with any remaining dressing. Avoid re-dressing the greens too far in advance as they can become wilted. Reheat gently if desired, or serve chilled.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	533.5 kcal
Calories from Fat	460 kcal
Total Fat	51.2 g	78%
Saturated Fat	9.8 g	49%
Cholesterol	45.6 mg	15%
Sodium	719.4 mg	29%
Total Carbohydrate	14.5 g	4%
Dietary Fiber	3.1 g	12%
Sugars	9.3 g	37%
Protein	7.5 g	14%

Note: Nutritional values are approximate and can vary based on specific ingredients used and portion sizes.

Variations & Substitutions

Citrus Twist: Instead of blood orange oil, you could use regular orange oil or a high-quality lemon-infused olive oil for a brighter citrus note.
Herb Swap: If cilantro isn’t to your liking, fresh dill or flat-leaf parsley would also be lovely additions to the beet mixture.
Nut Alternatives: Toasted walnuts or pecans would make excellent substitutes for the slivered almonds. For a nut-free option, toasted pepitas (pumpkin seeds) or sunflower seeds would work well.
Vegan Adaptation: To make this dish entirely vegan, omit the egg yolk from the vinaigrette. You can create a stable emulsion by using a blender or immersion blender, or by adding a bit more Dijon mustard to help thicken it. For the blue cheese, opt for a vegan blue cheese alternative or omit it entirely.
Grain Addition: For a more substantial meal, consider adding a base of cooked quinoa or farro to the plates before layering the beets and asparagus.

FAQs

Q: Can I roast the beets and asparagus together?
A: While you can roast them together for part of the cooking time, it’s best to roast the beets first until they are nearly tender, then add the asparagus towards the end of the beet roasting time to prevent overcooking the asparagus.

Q: How can I make the vinaigrette thicker without using an egg yolk?
A: To thicken a vinaigrette without egg yolk, you can slowly whisk in a small amount of tahini or even a little of the pureed cooked beets. Alternatively, use an immersion blender for a very stable emulsion.

Q: My beets are staining everything! How can I prevent this?
A: Beets are notorious for their staining power. It’s a good idea to wear an apron and use gloves when handling them. You can also line your cutting board with parchment paper. Once cooked, the staining power is slightly reduced.

Q: How long does the Moroccan spice blend last?
A: Stored in an airtight container in a cool, dark place, the Moroccan spice blend should retain its flavor for several months, up to 6 months.

Q: Can I use canned beets instead of fresh?
A: While canned beets can be used in a pinch, they won’t have the same depth of flavor and sweetness as roasted fresh beets. If using canned beets, drain them well and toss them with the blood orange oil and cilantro. You will likely need to adjust seasoning more carefully.

Final Thoughts

This Roasted Beet and Asparagus Salad is more than just a collection of ingredients; it’s a celebration of vibrant colors, textures, and layered flavors. It’s a dish that speaks of spring and early summer, yet it’s satisfying enough to be enjoyed year-round. Whether you’re serving it as an elegant appetizer or a light main course, it’s sure to impress. I encourage you to try this recipe and experience the delightful interplay of earthy sweetness, zesty citrus, and the subtle warmth of Moroccan spices. Share it with friends, savor each bite, and let me know what you think – I always love hearing about your culinary adventures!

Roasted Beet and Asparagus Salad Recipe