If you're on the hunt for a salad that’s not just a side dish but a stunning centerpiece, look no further! Our Pickled Beetroot Salad with Goat's Cheese, Asparagus, and an Orange Maple Vinaigrette is a vibrant explosion of colors and flavors that will tantalize your taste buds and impress your guests. With the earthy sweetness of pickled beetroot, the creamy tang of goat's cheese, and the crisp freshness of asparagus, this dish is a delightful blend of textures and tastes. Plus, it's quick to prepare—ready in just 30 minutes! Dive into this recipe and discover how to elevate your salad game to a whole new level!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 200g pickled beetroot
- 150g goats cheese
- 200g asparagus
- 1 orange (juiced)
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by gathering all your ingredients: 200g of pickled beetroot, 150g of goat's cheese, 200g of asparagus, 1 orange (for juicing), 2 tablespoons of maple syrup, 2 tablespoons of olive oil, and salt and pepper to taste.
- Prepare the asparagus by trimming off the tough ends. You can do this by bending each stalk until it naturally snaps; this will remove the woody part.
- Bring a pot of salted water to a boil. Once boiling, add the asparagus and cook for about 3-4 minutes until bright green and tender-crisp. Be careful not to overcook it.
- While the asparagus is cooking, prepare an ice bath by filling a bowl with cold water and ice. Once the asparagus is done, immediately transfer it to the ice bath to stop the cooking process and preserve its vibrant color.
- In a small bowl, prepare the orange maple vinaigrette by combining the freshly squeezed juice of one orange, 2 tablespoons of maple syrup, and 2 tablespoons of olive oil. Whisk together until well combined. Season with salt and pepper to taste.
- Once the asparagus has cooled in the ice bath for a few minutes, drain it and pat it dry with a clean kitchen towel or paper towels.
- Next, slice the pickled beetroot into wedges or rounds, depending on your preference. Set aside.
- To assemble the salad, take a large serving platter or individual plates. Start by arranging the asparagus in a decorative manner.
- Next, add the sliced pickled beetroot around the asparagus on the platter.
- Crumble the goat's cheese over the salad, distributing it evenly for a creamy texture and tangy flavor.
- Drizzle the orange maple vinaigrette over the salad, ensuring that each component gets a nice coating.
- Finally, finish with a sprinkle of salt and pepper to taste, and serve immediately. Enjoy your vibrant and flavorful Pickled Beetroot Salad with Goat's Cheese, Asparagus, and Orange Maple Vinaigrette!
Tips
- Choose Quality Ingredients: For the best flavor, opt for fresh asparagus and high-quality goat's cheese. This will enhance the overall taste of your salad.
- Don’t Skip the Ice Bath: Cooling the asparagus in an ice bath after boiling not only stops the cooking process but also helps retain its vibrant green color and crisp texture.
- Customize Your Vinaigrette: Feel free to tweak the orange maple vinaigrette by adding a splash of balsamic vinegar or a pinch of mustard for an extra zing.
- Presentation Matters: Take your time arranging the asparagus and beetroot on the platter. A beautiful presentation makes the dish even more appetizing!
- Serve Immediately: This salad is best enjoyed fresh. Serve it right after assembling to keep the asparagus crisp and the cheese creamy.
- Pairing Suggestions: This salad pairs wonderfully with grilled chicken or fish for a complete meal, making it a versatile choice for any occasion.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 30mg
