Healthy beets and asparagus are awesome with this honey mustard vinaigrette.
Author: My Delicious Blog
Recipe type: Vegetable
Cuisine: Salad
Serves: 2
Ingredients
Salad:
4 golden beets, steamed, peeled and cut into chunks
2 c. Romaine lettuce, chopped
1 c. fresh celery leaves, whole
4 asparagus, steamed or roasted, cut into 2" pieces
¼ c. golden raisins
Dressing:
⅛ c. red wine vinegar
1-2 tsp. fresh lemon juice
⅛ c. whole grain mustard
2 tsp. honey
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ c. extra virgin olive oil
Instructions
Remove stems from beets and place in a large pan. Cover beets with water and bring to a boil. Once it boils, turn off the heat but keep the lid on. Allow beets to sit on the stove for at least 1 hour.
Test with a knife to ensure they're cooked all the way through. Drain water & let cool.
Using a paper towel, rub beets to remove skins. Cut into quarters.
Place beets, Romaine, celery leaves, asparagus, raisins in a large bowl.
In a small mixing bowl, whisk together red wine vinegar, lemon juice, mustard, honey, S&P.
Slowly drizzle in olive oil and whisk to emulsify. Season with extra salt and/or pepper if needed.
Pour dressing over salad and mix well to combine.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/golden-beets-with-romaine-celery-leaves/