Beet and Asparagus Salad

Recipe and photo by Mackenzie Piccarreto

This recipe doesn’t use exact measurements. It’s a loose recipe, depending on how much someone wants to make.

Goat cheese
Pine nuts
Balsamic glaze
Sesame seeds

Sauté the asparagus over medium heat with a little olive oil, salt and pepper. They will cook in just about 5–7 minutes.

Peel the beets. Add to a pot with enough water to cover and some lemon juice (to prevent bleeding). Bring to a boil and then simmer for about 30–40 minutes, until you can stick a knife in them easily. Slice them in quarters or rounds.

Combine all ingredients and drizzle with olive oil, balsamic glaze and add salt and pepper to taste.

Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health. She gets most of her produce at the Brighton Farmers Market and from The Good Food Collective CSA.

This article originally appeared in the May/June 2019 edition of the magazine.

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