Vermont Creamery's Goat Cheese Asparagus Salad
This blanched asparagus salad is made with Drizzle-roasted golden beets, fresh dill and delicious goat cheese from our friends at Vermont Creamery. It's so easy you'll be making it all summer long.
by Jess Marra | @Kitschenista
1 bunch asparagus, blanched
4 golden beets, roasted
Fresh dill
Fresh parsley
Salt
Pepper
Ingredients for Dressing:
1 lemon (zest + juice)
2 tsp dijon mustard
1 tsp honey
¼ cup Sizzle
1 small shallot
Salt
Pepper
Instructions
Active Time: 15 minutes
Full Time: 1½ hrs
Pre-heat oven to 400 F. Toss whole beets with Drizzle, salt, and pepper. Cover with tin foil and roast for an hour or until fork-tender. Once cooked, allow to cool before peeling off the skin and cut into 1” cubes.
While the beets are cooking, prepare the asparagus and dressing.
To blanch asparagus, bring a pot of water to a boil. Prepare an ice bath in a bowl large enough to cover the bunch of asparagus. Boil the asparagus for 3 minutes, then immediately remove with tongs and submerge into the ice bath for 1 minute. Drain water and pat dry. Cut into 1-2” pieces.
For the dressing, add lemon zest, juice, dijon mustard, honey, Sizzle, salt and pepper into a small bowl. Whisk to combine. Add in diced shallot.
In a large bowl, add in the cubed beets and diced asparagus. Season with a little Drizzle and salt. Rip in fresh herbs, and crumble in the Vermont Creamery Goat Cheese. Spoon on the dressing. Toss well and enjoy!
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