← All recipes

🍽️ Fresh Salad with Green Asparagus and Red Beet

115 kcal · 30 min · 4 servings

Ingredients

• 700 g green asparagus
• 4 bulbs red beet (or English yellow-red beets)
• olive oil
• red wine vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the asparagus under running water.
2. 2. Cut off the woody, tough ends of the asparagus.
3. 3. Bring a large pot of water with plenty of salt to a boil.
4. 4. Add the asparagus to the boiling water and cook it for about 15 minutes.
5. 5. Remove the asparagus from the water and let it drain well.
6. 6. Place the whole red beet into a pressure cooker.
7. 7. Cook the red beet in the pressure cooker until tender for about 20 minutes.
8. 8. Let the red beet cool down briefly until you can handle it.
9. 9. Peel the cooled red beet and cut it into wedges.
10. 10. Split the drained asparagus in half.
11. 11. Place the halved asparagus and the red beet wedges into a large bowl.
12. 12. Drizzle 5 tablespoons of olive oil and 3 to 4 tablespoons of vinegar over the salad.
13. 13. Season the salad generously with salt and pepper.
14. 14. Mix everything well so that the ingredients are evenly distributed.
15. 15. Let the salad marinate for about 20 minutes.
16. 16. Taste the salad again after waiting and adjust the seasoning if necessary.
17. 17. Serve the finished salad.

Nutrition per serving

• kcal: 115
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 11 g