Asparagus, Pear and Baby Beetroot Salad

With beautiful colours and textures, seasonal fruit and vegetables, this simple to prepare Asparagus, Pear and Baby Beetroot Salad is sure to impress.

Ingredients

  • 2 bunches asparagus, trimmed
  • 2 pears, skin on, sliced
  • 100 g rocket leaves
  • 425 g can Baby beetroot, drained
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 cup shaved Parmesan
  • Cracked black pepper, to serve

 

Method
Blanch the asparagus in boiling water for two-to-three minutes. Drain and rinse under cold water. Slice in half lengthways.

Toss the pear, rocket and asparagus together. Arrange on a platter and top with the baby beetroot.

Drizzle with the olive oil and vinegar. Sprinkle the Parmesan cheese and cracked pepper.

Written by Andrea



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