Beet and Cucumber Relish with Grilled Asparagus

• 2 medium red beets (about 1/2 pound without greens), tails and about 1 inch of stems left intact
• 1 cup diced (1/4-inch pieces) peeled English cucumber
• 1 teaspoon finely chopped shallot
• 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

1. Preheat the oven to 400F.
2. Wrap each beet in foil.
3. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.
4. When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.
5. Cut the beets into 1/4-inch dice, and transfer to a medium bowl.
6. Stir in the cucumber, shallot, vinegar, 1 teaspoon oil, and 1/4 teaspoon salt.
7. Refrigerate until ready to use, up to 2 hours.
8. Preheat a grill or grill pan until hot.
9. Toss the asparagus with the remaining teaspoon oil and 1/2 teaspoon salt in a large bowl.
10. Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).
11. Arrange the asparagus on a platter, and let cool completely.
12. Finely chop the basil, and stir into the beet relish.
13. Using a slotted spoon, spoon the beet relish over the asparagus.

red beets, cucumber, shallot, balsamic vinegar, extravirgin olive oil, salt, basil

Taken from www.epicurious.com/recipes/food/views/beet-and-cucumber-relish-with-grilled-asparagus-392627 (may not work)