30 mins Serves 6
Beetroot, blue cheese and asparagus salad
A delicious spring/summer salad with homegrown beetroot, homemade blue vein and fresh asparagus. Serve this salad at room temperature to enhance the flavour combination.
Prepare beetroot for cooking, remove roots and leaves, rinse to remove any soil. Add to a pot of cold water, bring to the boil and simmer for approximately 30 minutes until tender. Allow to cool and remove skin, cut the beetroot into 2cm cubes.
Prepare asparagus for cooking, snap the woody end off the base of each asparagus spear, plunge all the asparagus into a pot of boiling water, simmer for 60 seconds drain into a colander and rinse in cold water to refresh.
Finely slice the red onion into rings place the red onion and beetroot into a bowl with the olive oil and balsamic and toss till coated, the red onion will take on the colour of the beetroot.
Arrange the beetroot and onion onto a serving platter, top with walnuts cheese and asparagus and serve warm.