Oh Blue Ribbon cookbook, you never let me down. This salad has a bunch of ingredients that John and I don’t really gravitate towards – beets, marinated artichokes – and makes them all work in harmony. Plus, it’s meatless! Time saving tip – boil your eggs and roast your beet the night before.
1 beet, trimmed
4 eggs, hardboiled
1 bunch asparagus, trimmed
4 cups romaine (I used a mix of romaine and red leaf)
1 carrot, peeled and grated
1 tomato, chopped
1 cucumber, seeded and chopped
3/4 cup chopped kalamata olives
3/4 cup red onions, sliced
4 marinated artichoke hearts
1 can chickpeas, drained (optional; I added this to beef up protein content)
quick vinaigrette (see below)
a bit extra olive oil
Heat oven to 425. Cover beet with foil and roast for an hour. Peel and slice.
Boil water. Blanch asparagus (cook 1 minute and plunge into ice water). Drain.
Preheat broiler. Toss onions with a little olive oil. Cook 6-8 minutes.
Divide ingredients into four bowls (I like to present this as a composed salad) and serve.
red wine vinegar
salt and pepper
Combine red wine vinegar and oil in desired ratio (this recipe has like 8x the oil, but I like more vinegar), 1 tbsp dijon mustard, and some dried thyme and oregano, plus salt and pepper and whisk.