Asparagus, Beet & Goat Cheese Salad

At its peak in springtime, asparagus is tender enough to eat uncooked. Here, we toss slender ribbons of raw asparagus with a tangy citrus vinaigrette. The beets can be roasted and sliced up to two days in advance and refrigerated in an airtight container. You can also pick the whole-leaf herbs the day before, then wrap them in damp paper towels and refrigerate.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Asparagus, Beet & Goat Cheese Salad
Review 1 for Asparagus, Beet & Goat Cheese Salad
4 out of 5
4 out of 5
contuttoilcuore
Central Coast, CA
February 23, 2011
Would You Recommend? Yes
0points
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Would like to try it again
February 23, 2011
I made this recipe last week and roasted beets for the first time. It was pretty easy to do as were the rest of the steps. I have to admit, I didn't peel the asparagus but later realized it probably would have been better if I had. The 1 inch pieces made it a little too crunchy and texturally different than the rest of the ingredients. Anyways, I think I would also use a little less goat cheese next time--the flavor seemed to overwhelm the other fresh, subtle flavors.
Review 2 for Asparagus, Beet & Goat Cheese Salad
5 out of 5
5 out of 5
kim808
edmonton alberta
May 20, 2010
Would You Recommend? Yes
0points
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wow factor
May 20, 2010
I made this recipe and everyone enjoyed it - it was easy to make but if you want to cheat you can use canned beets -
Review 3 for Asparagus, Beet & Goat Cheese Salad
5 out of 5
5 out of 5
RCaron
Estero, Florida
May 18, 2010
Would You Recommend? Yes
0points
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What a Great Summer Salad
May 18, 2010
I made this salad for the first time last night for some dinner guest. It was a great hit. If you like beets this is one great salad. It is nice and light and won't spoil the appetites for the main course.