Springtime Salad

2 small red beets, roasted, peeled and sliced
2 small golden beets, roasted, peeled and sliced
1 pound asparagus, cut into 1-inch lengths
1/2 pound snow peas
4 radishes, thinly sliced
1 tablespoons fresh tarragon, finely chopped
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/3 cup extra virgin olive oil
zest of half a lemon
salt and pepper to taste
large bowl ice water

In a bowl whisk together olive oil, lemon juice, tarragon, shallots, lemon zest, salt and pepper. Set aside. Bring stock-pot with salted water to a boil. In batches blanch the asparagus and snow peas until barely cooked through but still tender and crisp (1-2 minutes). Transfer and submerge into the ice water bath. Drain and pat the vegetables dry, set aside in large bowl. Add in radish, beets, salt and pepper. Dress with tarragon dressing as desired, toss to coat. Let stand at room temperature for 20 minutes and serve.

~ Pessy Haskelevich’s recipe submitted by The Silver Spoon

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