1 Picture
Ingredients
- Kosher salt
- 5 large red beets
- 12 spears jumbo asparagus
- 1/2 lemon
- extra virgin olive oil, plus
- 3 :1 ratio extra virgin olive oil to balsamic vinegar
- 1 cup frisee salad, washed and spun dry
- Parmigiano-Reggiano, for shaving
Details
Servings 4
Preparation
Step 1
Preheat oven to 450 degrees F
Spread the kosher salt on a cookie sheet large enough to hold the beets and place the unpeeled beets on the salt. Place in the oven and cook for 45 minutes. Meanwhile, cut off the woody bottom inch of the asparagus and peel the last three inches of the bottom of the stalk and set aside.
When the 45 minutes have passed open the oven door and carefully lay the asparagus around the beets on top of the salt. Return to oven and cook 15 minutes more. Remove from the oven and remove the asparagus to a platter. Squeeze lemon juice over the asparagus and drizzle with enough olive oil to coat. Sprinkle with a bit of the salt if not enough stuck to the spears from the pan.
Allow the beets to cool 5 minutes and then peel them. Cut the peeled beets into 1/2-inch dice and place in a kitchen bowl. Dress the beets with the vinegar and oil and season them with salt and pepper. Add the frisee to the beet bowl and toss to mix well. Arrange the beet and frisee mixture over the asparagus, shave shards of Parmigiano over and serve.
Review this recipe