Asparagus and Golden Beet Salad

By David Tanis

Published April 2, 2024

  • An overhead image of a round white plate topped with lettuce, asparagus, quartered beets and jammy eggs.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(73)
Comments
Read comments

The season’s first asparagus pairs with tender butter lettuce and sweet golden beets in this springy salad, which comes together quickly, with a little bit of prep. Red beets are a bit wintry for this particular dish, but fortunately, golden beets are relatively easy to find at most supermarkets and simple to cook (see Tip). Just do so a day in advance, to save yourself some time. Similarly, you can prepare the eggs a day in advance, peeling and quartering them just before serving. A little bit of savvy planning goes a long way here.

Featured in: The Best Way to Ring In Spring? Herby Chicken and Noodles

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 medium golden beets, cooked (see Tip)

  • 2 tablespoons white wine vinegar

  • Salt and black pepper

  • 1 bunch medium asparagus (about 15 spears)

  • 2 tablespoons lemon juice

  • 1 tablespoon Dijon mustard

  • ¼ cup extra-virgin olive oil

  • 2 small heads of butter lettuce, leaves separated, rinsed and patted dry

  • 2 to 3 soft-boiled eggs, peeled and quartered (optional; see Tip)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 67 milligrams cholesterol; 135 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 344 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cut beets into smaller wedges or slices, and transfer to a salad bowl. Sprinkle with 1 tablespoon vinegar. Season with salt and pepper.

  2. Step 2

    Snap off tough ends of asparagus. In a medium pot, bring abundantly salted water to a low boil and cook asparagus for 3 to 4 minutes, until just tender. Remove and spread out on a kitchen towel to cool. Set aside.

  3. Step 3

    Make the vinaigrette: Put the remaining 1 tablespoon vinegar and all of the lemon juice in a small bowl. Add mustard and whisk to dissolve. Slowly whisk in olive oil. Season to taste with salt and pepper.

  4. Step 4

    Add salad leaves to beets and dress very lightly with about 1 tablespoon of the vinaigrette.

  5. Step 5

    Arrange leaves and beets on a platter or individual plates. Top with asparagus and ½ egg, if using, per plate. Drizzle remaining dressing over everything and serve.

Tips

  • To prepare the beets, peel and quarter them. Add to a medium pot over medium-high heat, add water to cover and salt abundantly. Simmer until easily pierced with a fork, 25 to 45 minutes, depending on the size of the beets. Cool. (You can make the beets in advance and refrigerate for up to 2 days.)

  • For soft-boiled eggs, lower large eggs into rapidly boiling water; when water returns to boil, lower heat to a brisk simmer; cook 7 minutes, then cool in ice water and peel.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
73 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Michael

Mr. Tanis, why not boil the beets first and then just rub with a paper towel to remove the peel, then quarter?

YKS

This was a hit at my dinner party. Made as written with the addition of a little maple syrup to the dressing. What a beautiful salad.

Joanne

I have tried to make golden beets in advance and they often (usually) turn black. It doesn't matter if I roast, steam or boil. Any advice on how to stop this from happening?

ccr

I recently made this salad for a small dinner party, and it was both beautiful and delicious. Following suggestions from others, I roasted the beets and added a little maple syrup to the dressing. Everyone raved. I'll make often!

Christine67

Made this as written except we used romaine instead of butter lettuce as that was in the fridge. Beautiful salad and a hit with my husband who's not a big fan of beets.

christie

Love it. Perfect as is. I sometimes have for breakfast. Sometimes I add toasted sliced almonds

Private comments are only visible to you.

Recipe Tags

or to save this recipe.