Year - Long Salad Recipe jo_jo_ba

• 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)

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

red beet, water, cane, carrots, walnut oil, orange juice, shallot, heirloom tomatoes, salt, thyme, walnuts

Taken from www.chowhound.com/recipes/year-long-salad-30226 (may not work)