Comments on: Roasted Beet Salad

By: Koko

Koko — Sun, 22 Nov 2009 18:09:46 +0000

Ooh, I’m so glad you liked it!! It really is an amazing salad.

The blanching time can differ depending on the thickness of your asparagus stalks, but also can be affected by the season. April to June is the prime season to buy asparagus, but if your stalks were thicker, you may need to blanch them longer- until they become tender and a nice bright green. On the other hand, overcooking can make asparagus bitter, as well, so it’s important to have that ice water ready to shock the spears after cooking.

By: Darrel

Darrel — Sun, 22 Nov 2009 02:16:34 +0000

Amazing! I just made this tonight and it is easily the best salad I’ve ever had, as well as the best beet recipe. This is going to become a staple in my household, I’m sure.

My asparagus came out a little bitter though; do you think undercooked it when blanching? Or was it more likely the crop and the season?

By: Koko

Koko — Thu, 01 Oct 2009 15:25:58 +0000

Thank you VeggieGirl, thanks Sophie!!!

By: Sophie

Sophie — Thu, 01 Oct 2009 06:04:14 +0000

MMMMMMMMMM,…Koko!! This salad is like heaven to me!! I love beets & all of the rest is beautiful combined as well!

Good luck in Culinary scool!! I will keep my fingers crossed!!

By: VeggieGirl

VeggieGirl — Thu, 01 Oct 2009 01:34:48 +0000

Mmm, perfect fall salad!!

Good luck on Monday!!