Name: Asparagus, Pear and Baby Beetroot Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Ingredients: 2 bunch asparagus trimmed; 2 pear skin on sliced; 100 g rocket leaves; 425 g baby canned beetroot drained; 2 tbs olive oil; 1 tbs red wine vinegar; 1/2 cup parmesan cheese shaved

by I love the Killers Last updated on 07/09/2019

A salad that is a little different. - I love the Killers

Ingredients

2 bunch asparagus trimmed
2 pear skin on sliced
100 g rocket leaves
425 g baby canned beetroot drained
2 tbs olive oil
1 tbs red wine vinegar
1/2 cup parmesan cheese shaved

Method

Step 1

Blanch asparagus in boiling water for 2-3 minutes or until tender.
Step 2

Drain under cool water and cool with ice.
Step 3

Slice asparagus in half lengthways.
Step 4

Toss together asparagus, pears and rocket leaves and arrange on platter and top with beetroot.
Step 5

Drizzle with olive oil, vinegar and sprinkle with parmesan cheese and cracked pepper.