Lemon And Thyme Veal Chops With Beet Salad

• 4 None veal chops (7 oz each)
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 6 oz asparagus, woody ends snapped off, halved lengthwise
• 1 can (15 oz) whole beets, drained and cut into wedges
• 8 oz arugula leaves
• 1/2 cup walnuts, toasted
• 4 oz goat cheese, crumbled
• None None FOR THE LEMON DRESSING
• 1 None lemon, peel removed in long, thin strips with a zester, plus 2 tbsp juice
• 1 tbsp olive oil

1. Combine veal, garlic, thyme, lemon juice and oil in a large bowl. Let stand for 10 mins.
2. Heat a grill pan on high heat or preheat the grill to medium-high. Cook veal for 3 mins each side, or until browned and cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
3. Meanwhile, cook asparagus on same grill pan for 2 mins, or until tender.
4. For the lemon dressing, whisk all ingredients in small bowl. Place asparagus, beets and arugula in a large bowl. Drizzle with dressing; toss gently to combine. Sprinkle with walnuts and cheese. Serve with veal.

veal chops, garlic, thyme, lemon juice, olive oil, beets, arugula, walnuts, goat cheese, lemon dressing, lemon, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36729 (may not work)