Appetizers / Soups / Salads

Year - Long Salad is for Salad.

Year - Long Salad takes 60 minutes to prepare.

Year - Long Salad takes 50 minutes to cook.

Year - Long Salad makes 4 servings.

The ingredients for Year - Long Salad are:

1 medium-large red beet
1 tsp water
1/2 lb asparagus, cut into 1" pieces
1 medium-large candy-cane (Chioggia) beet, peeled if needed
2 medium carrots (heirloom if you have them), peeled if needed
1/2 tbsp walnut oil
1 tbsp orange juice
1 small shallot, minced
3 large heirloom tomatoes, sliced 1/4" thick
Sea salt (or artisan salt like pink Himalaya) and ground pepper
1 tbsp fresh thyme

Here is how you make Year - Long Salad:

Beet: Preheat oven to 425?F. Wrap the red beet and water in foil and place on a baking sheet. Roast 50 minutes, then remove from foil. Cool, peel and cut into 1/4" slices. Set aside.Meanwhile:Bring a small pot of water to a boil, add the asparagus and cook 2 minutes, then drain and rinse with cold water, drain thoroughly and set aside.Using a mandoline slicer (or a very sharp knife and being very careful!), slice the candy-cane beet paper thin. Julienne the carrots (I use a julienne peeler).Dressing:In a small bowl, whisk together oil, orange juice, and shallot. Assembly:Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.Finally, top with the shaved candy-cane beet. Drizzle with the dressing and sprinkle with fresh thyme.Serving Size: 1 salad plateNumber of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Year - Long Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 100.0

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 74.5 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 5.0 g
• Protein: 3.6 g

The dietary needs meet for Year - Long Salad is Vegan