One of my favorite things about the springtime is that asparagus comes into season. Asparagus season is very brief–lasting only from late February/early March till about mid-May–so I am always sure to take advantage of the few weeks asparagus is on the shelves and at farmers’ markets. I love asparagus in any kind of flavor situation: Grilled, sauteed, steamed, roasted… Apparently you can pickle asparagus too, but I’ve never tried that (somehow it doesn’t sound too appetizing, I don’t know, that’s just me).
This particular recipe has steamed asparagus–which alone may sound kind of boring–but combined with beets, mint, lemon and balsamic vinegar creates a five-way marriage of awesomeness.
ASPARAGUS AND BEET SALAD
– 1 pound beets, peeled and sliced
– 1 bunch asparagus, ends trimmed
– 2 Tablespoons chopped mint leaves
– 2 Tablespoons extra virgin olive oil
– 1 Tablespoon balsamic vinegar
– Splash of lemon juice
– Sea salt and black pepper
1. Place beets in a steamer and steam for 10-15 minutes, until tender.
2. Remove beets and add asparagus to steam for about 8 minutes, until tender. (You may steam these together if you don’t mind the asparagus getting stained by the beets.)
3. Place steamed vegetables in a bowl and toss with remaining ingredients. Taste and adjust seasoning to your liking.
4. Serve over mixed greens or grains.
Asparagus – High in vitamin K (which prevents blood clots and supports bone health), high in antioxidants, anti-inflammatory, supports digestion and regulates blood sugar
Beets – Rich in antioxidants, anti-inflammatory and aid detoxification. Red beets support the heart and blood.
Recipe & ingredient highlights Giovanna Garcia
Intro & photography Micaela Hoo
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