Spring Vegetable Salad p.91
Makes 4 servings
2 medium golden beets, roasted, peeled, and quartered
1 medium pink beet, roasted, peeled, and sliced
1 bunch asparagus, trimmed and blanched
2 radishes, sliced thin
1 (5-ounce) package spring mix lettuces
White Balsamic Vinaigrette (recipe follows)
½ teaspoon salt
½ teaspoon ground black pepper
Garnish: fresh herbs, microlettuces
Divide golden beets, pink beet, asparagus, radishes, and lettuce among 4 serving plates. Drizzle with desired amount of White Balsamic Vinaigrette. Season each serving with⅛ teaspoon salt and ⅛ teaspoon pepper. Garnish with herbs and microlettuces, if desired. Serve immediately.
White Balsamic Vinaigrette
Makes 1⅓ cups
