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Ingredients
- Â Â Kosher salt as needed
- 5 lrg red beets
- 12 x jumbo asparagus spears
- 2 Tbsp. extra-virgin extra virgin olive oil plus
- 6 Tbsp. extra-virgin extra virgin olive oil
- 4 Tbsp. balsamic vinegar
- 1 c. frisee salad washed, spun dry
- 1 piece Parmigiano-Reggiano for shaving
Directions
- Preheat oven to 450 degrees.
- Spread the kosher salt on a cookie sheet large sufficient to hold the beets and place the unpeeled beets on the salt. Place in the oven and cook for 45 min.
- 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 min 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 min more. Remove from the oven and remove the asparagus to a platter. Drizzle with 2 Tbsp. extra virgin olive oil and sprinkle with a bit of the salt in the roasting pan.
- Allow the beets to cold 5 min and then peel them. Cut the peeled beets into 1/4-inch dice and place in a kitchen bowl. Dress the beets with the vinegar and remaining oil and season them with salt and pepper. Add in the frisee to the beet bowl and toss to mix well.
- Arrange the beet and frisee mix over the asparagus, shave shards of Parmigiano over and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 576g | |
| Calories 1259 | |
| Calories from Fat 1025 | 81% |
| Total Fat 115.82g | 145% |
| Saturated Fat 19.63g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 682mg | 28% |
| Potassium 1197mg | 34% |
| Total Carbs 42.01g | 11% |
| Dietary Fiber 9.8g | 33% |
| Sugars 30.27g | 20% |
| Protein 16.98g | 27% |
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