Chilled Beets And Asparagus With Garlic Chive Blossoms
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
60
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color! Place the quartered beets in a large saucepan and cover with cold water
2
Place over medium high heat and bring to a boil
3
Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender
4
Drain the beets and run them under cold water
5
Drain and set aside
6
As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes
7
Drain the asparagus and run it under cold water immediately
8
This is called blanching
9
Drain and add to the beets
10
In yet another saucepan, add the water, orange blossom water, sugar and lemon juice
11
Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly
12
Toss with the vegetables, and add the roughly chopped garlic chives
13
Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens