Beet and cucumber relish with grilled asparagus

If you use beets of different sizes, keep in mind that their cooking times may vary. Take each out of the oven as it’s ready (knife-tender).

2 medium red beets (about Ë™ pound without greens), tails and about 1 inch of stems left intact

1 cup diced (1 / 4 -inch pieces) peeled English cucumber

1 teaspoon finely chopped shallot

2 teaspoons balsamic vinegar

2 teaspoons extra-virgin olive oil

Coarse salt

1 bunch asparagus, trimmed and peeled

1 / 2 cup loosely packed fresh basil leaves

• Preheat the oven to 400F. Wrap each beet in foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.
• Cut the beets into 1 / 4 -inch dice, and transfer to a medium bowl. Stir in the cucumber, shallot, vinegar, 1 teaspoon oil, and 1 / 4 teaspoon salt. Refrigerate until ready to use, up to 2 hours.
• Preheat a grill or grill pan until hot. Toss the asparagus with the remaining teaspoon oil and 1 / 2 teaspoon salt in a large bowl. Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).
• Arrange the asparagus on a platter, and let cool completely. Finely chop the basil, and stir into the beet relish. Using a slotted spoon, spoon the beet relish over the asparagus.
• SER VES 4