Asparagus, Orange, Beetroot and Goats Cheese Salad

I always have the Food Channel on at home and love the recipe snippets they show in between shows.  This one is by Peter Evans, ex Hugo’s.  This salad recipe is a break from the boring traditional salads and I love it.   If necessary you can use tinned baby beets but I strongly encourage you to use fresh beets and roast them as there is no comparison between the fresh and canned product.  I have slightly altered the recipe to use walnuts instead of pine nuts.

6 Roasted Baby Beetroots (Unpeeled, wrapped in foil- 30 Mins Then Peel)
1 Orange (Blood If In Season – Peeled And Cut Into Thin Rounds)
4 tablespoons Goat’s Cheese 
Handful of walnuts
1 tablespoon Walnut Oil
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
Sea Salt
Freshly cracked black pepper
10 leaves Tarragon
12 Asparagus Spears (Blanched And Refreshed Under Cold Water)

Lay out some asparagus spears on a serving plate and top with orange, beetroot, goats cheese and pine nuts and repeat the whole process again.

Drizzle with the dressing made from the oils, vinegar, tarragon and seasoning.

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