Asparagus-Beet Salad with Tahini Dressing

The warm weather finally broke last week and with it came asparagus!
By Katherine Sacks

Asparagus-Beet Salad with Tahini Dressing

Yellow beet or jicama would be a fine substitution if you can’t find sugar beet. All together it’s a lovely, simple, fresh salad and one I have a feeling with become a regular on our table throughout the rest of spargel season (which I just found out ends quite specifically on June 24th, the feast of St. John the Baptist and the date the Germans decide the harvest has lasted long enough).

Asparagus-Beet Salad with Tahini Dressing
 
Prep Time
Cook Time
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The warm weather finally broke last week and with it came asparagus!
Author:
Recipe Type: Side
Serves: 2
Ingredients
Tahini dressing
  • 1 shallot, minced
  • 3 tablespoons tahini
  • 4 tablespoons olive oil
  • 7 tablespoons apple cider vinegar
  • 1 tablespoon water
  • Salt
  • Freshly cracked black pepper
Salad
  • 1 bunch asparagus, stems trimmed
  • ½ sugar beet, julienned
  • 2 tablespoons Tahini Dressing
Instructions
Dressing
  1. In a medium-sized bowl, whisk together the shallot, tahini, olive oil, vinegar, and water until mixture is smooth. Season to taste with salt and pepper.
Salad
  1. Bring a medium pot of salted water to a boil. Blanch the asparagus, cooking for about 8 minutes until tender. Shock in ice water and drain. Slice on a bias to ½-inch pieces.
  2. In a medium-sized bowl, combine the asparagus, beets and dressing. Toss to combine and enjoy.
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