Beet And Cucumber Relish With Grilled Asparagus
- 2 pounds red beets medium, about 1/2 without greens, tails and about 1 inch of stems left
- 1 cup English cucumber diced, 1/4-inch pieces peeled
- 1 teaspoon shallot finely chopped
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- coarse salt
- 1 bunch asparagus trimmed and peeled
- 1/2 cup loosely packed fresh basil leaves
- Preheat oven to 400 degrees. Wrap each beet in foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. When cool enough to handle, trim beets and rub off skins with paper towels, or peel beets with a paring knife.
- Cut beets into 1/4-inch dice, and transfer to a medium bowl. Stir in cucumber, shallot, vinegar, 1 teaspoon oil, and 1/4 teaspoon salt. Refrigerate until ready to use, up to 2 hours.
- Preheat a grill or grill pan until hot. Toss asparagus with remaining teaspoon oil and 1/2 teaspoon salt in a large bowl. Grill asparagus, turning once, until tender, 4 to 8 minutes (cooking time will vary depending on thickness of spears).
- Arrange asparagus on a platter, and let cool completely. Finely chop basil, and stir into beet relish. Using a slotted spoon, spoon beet relish over asparagus.
red beets, cucumber, shallot, balsamic vinegar, extravirgin olive oil, salt, basil
Taken from www.yummly.com/recipe/Beet-and-Cucumber-Relish-With-Grilled-Asparagus-1648510 (may not work)