Easy Sides – Pear, Asparagus and Baby Beetroot Salad
Pear, Asparagus and Baby Beetroot Salad
Serves 4 as a side
Prep time : 15 minutes
Cooking time : 5 minutes
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Ingredients
2 bunches.
1 large pear, skin on and sliced.
250 grams tinned baby beetroot, well drained.
100 grams fresh baby spinach leaves, washed and drained.
1/4 cup shaved parmesan.
1 tablespoons olive oil.
2 teaspoons red wine vinegar.
Method
Bring a pot of unsalted water to the boil.
While waiting, grab each asparagus spear about 2/3 of the way from the tip. Flex gently. If it does not snap, move 1cm towards base of and flex again. Repeat until it snaps. Discard lower portion as this will be woody. Retain spears.
Blanch asparagus for 3 minutes, refreshing in iced water.
Cut spears in half then slice spears in half length ways.
Toss together spinach, beetroot and asparagus in a serving bowl.
Top with pear slices.
Top with parmesan.
Combine oil and vinegar and whisk until emulsified.
Drizzle over salad.
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