Asparagus Salad with Feta and Beetroot
Fresh asparagus, creamy feta and earthy beetroot: this combination sounds unusual, and that's exactly why it tastes so surprisingly good. The nutty walnut oil dressing with orange juice brings everything together in perfect harmony. The salad works best with pre-cooked beetroot and asparagus straight from the farmers' market. A light, colourful dish that makes a lovely lunch or an elegant starter.
Prep15 min
Cook/bake10 min
Total25 min
Servings2
Ingredients
Servings
- 750 g asparagus (white and/or green)
- 2 large beetroot, pre-cooked
- 1 bunch rocket
- 1 orange
- 125 g feta, German recipes often use Schafskäse (sheep's cheese); feta is the easiest swap
- pine nuts, amount to taste
- 3 tbsp walnut oil
- 3 tbsp white balsamic vinegar
- 3 tbsp orange juice, freshly squeezed
- 1 tsp mustard
- salt
- pepper
Instructions
- Peel the white asparagus and cut each spear in half. For green asparagus, snap off the woody ends where they break naturally and halve the spears too.
- Bring a pot of water to the boil and season with 1 tsp salt and 1 tsp sugar. Cook the asparagus for about 10 minutes, until just tender with a little bite.
- Meanwhile, slice the pre-cooked beetroot thinly and arrange over two plates.
- Wash the rocket, spin it dry and scatter over the beetroot.
- Peel the orange and cut into small cubes. Add to the salad.
- Crumble the feta and set aside.
- Drain the asparagus and arrange over the salad. Scatter the feta on top and finish with pine nuts.
- For the dressing, whisk together the walnut oil, white balsamic vinegar, freshly squeezed orange juice and mustard. Season with salt and pepper, then drizzle evenly over the salad.
Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 16 g |
| Fat | 28 g |
| Fibre | 6 g |
| of which sugar | 14 g |
Frequently asked questions
Can I mix white and green asparagus?
Yes, both work well. Peel white asparagus first and simply snap off the woody ends of the green spears where they break naturally.
How long do I cook the asparagus?
About 10 minutes in salted water with a pinch of sugar, so it stays nicely tender with a little bite.
What goes well with this salad as a side?
Oven-baked salmon with thyme pairs beautifully with it.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free.
