Best with Organic Cooked Beets

Shaved Asparagus Salad with Beets & Lemon-Parsley Dressing

Prep Time: 25 min // Cook Time: 0 min Servings: 4

What to do

  1. Whisk together all of the ingredients for the dressing and set aside until ready to use.
  2. Rinse all of the vegetables well and chop off the tough ends of the asparagus and discard.
  3. Run a vegetable peeler (or potato peeler) down the full length of each stalk of asparagus, adding the shavings to a large salad bowl.
  4. Once you get down to the center of the asparagus and it becomes difficult to peel, you can chop the remaining parts finely and add it to the salad.
  5. Thinly side the radishes and fennel bulb, chop the beets, and add to the salad bowl along with the chopped walnuts and feta cheese.
  6. Pour all of the lemon-parsley dressing over the salad and toss well. Taste the salad for flavor and add salt as desired.

What you’ll Need

Shaved Asparagus Salad

1 bunch asparagus, shaved
1 bunch radishes (8 radishes), thinly sliced
1 large bulb fennel, thinly sliced
1 8.8-ounce package Love Beets Cooked Beets, chopped
1/4 red onion, thinly sliced
1/2 cup raw walnuts, chopped
1/2 cup feta cheese crumbles

Lemon-Parsley Dressing

Zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
3 tablespoons olive oil
3 tablespoons fresh parsley, chopped
3 cloves garlic, minced
1/2 teaspoon sea salt (or to taste)