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Year - Long Salad

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Year - Long Salad
2-4 Medium
Total: Active:
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Ingredients (12)

  • 1 medium-large red beet
  • 1 tsp water
  • 1/2 lb asparagus, cut into 1" pieces
  • 1 medium-large candy cane (Chioggia) beet, peeled if needed
  • 2 medium carrots (ideally heirloom), peeled if needed
  • 1/2 tbsp walnut oil
  • 1 tbsp orange juice
  • 1 small shallot, minced
  • 3 large heirloom tomatoes (or globe tomatoes), sliced 1/4" thick
  • Sea salt (or an artisan salt like pink Himalaya) and ground pepper
  • 1 tbsp fresh thyme leaves
  • 2 tbsp chopped walnuts for garnish (optional)
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This is a gorgeous, “gourmet” style salad that makes a great first (or light main) course for dinner parties all year long – every season is represented in it’s glory. You can read more on my blog:


  1. 1Preheat oven to 425F. Wrap the red beet and water in foil and place on a baking sheet. Roast 50 minutes, then remove from foil. Cool, peel and cut into 1/4" slices. Set aside.
  2. 2Meanwhile:
    Bring a small pot of water to a boil, add the asparagus and cook 2 minutes, then drain and rinse with cold water, drain thoroughly and set aside.
  3. 3Using a mandoline slicer (or a very sharp knife and being very careful!), slice the candy-cane beet paper thin.
  4. 4Julienne the carrots (I use a julienne peeler).
  5. 5For dressing, whisk together oil, orange juice and shallot
  6. 6To assemble:
    Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.
  7. 7Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.
  1. 1Finally, top with the shaved candy-cane beet.
  2. 2Drizzle with the dressing and sprinkle with fresh thyme and walnuts (if using).
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