cateory: preparation_method
Beet and cucumber relish with grilled asparagus
Reviews: 198
Ingredients:
-
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 ˙ 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
How to make
Beet and cucumber relish with grilled asparagus
Beet and cucumber relish with grilled asparagus
- Preheat the oven to 400F. 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
Comments for
Beet and cucumber relish with grilled asparagus
Beet and cucumber relish with grilled asparagus
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