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Asparagus & Beetroot Salad
Salads are the perfect start to a romantic meal. But it's so easy for them to lack inspiration. This warm salad of roasted asparagus and beetroot, with parmesan shavings and a horseradish dressing has sex appeal, a sophistciated combo of flavours and is still stupidly easy to cook.
preheat an oven to 200°C.
trim the stalky base from asparagus spears and wash.
place on baking tray, toss in a shot of oil and season with salt and pepper.
roast for about 4-5 minutes until slightly soft to touch.
chop beetroot into bite-sized pieces and add to the almost cooked asparagus to heat through.
whisk remaining oil, horseradish sauce and vinegar together to create dressing. Season.
arrange asparagus and beetroot on a plate so they overlap.
sprinkle over Parmesan shavings, garnish with parsley leaves and finely sliced spring onions, then drizzle with dressing.
enjoy as a perfectly delicate start to any romantic meal.
serves 2
- 2 shots of olive oil
- bunch of asparagus spears
- small pack of cooked salad beetroot
- dash of white wine vinegar
- dollop of horseradish sauce
- fistful of fresh parsley
- scattering of parmesan shavings
- couple of spring onions