Roasted Beet and Asparagus Salad a la Chef Johan
Prepare the beets, walnuts, and hummus in advance
Roasted beets*
Curry Walnuts
1 C Walnuts
1/2 C Red Wine
1-2 T Curry Powder
Shaved asparagus
Green Grapes
2-3 T Alstede Clover Honey
1/4 C Olive Oil
1 t Sumac**
Hummus***
Chive flowers from your garden (optional)
Preheat oven to 350
Place beets into a piece of aluminum foil and completely enclose. Place in a preheated oven and roast for 1-1/2 hours until beets are fork tender. Cool, peel, and slice.
Lower the oven temperature to 250. Coat the coarsely chopped walnuts with red wine and then curry. Line a baking sheet with parchment paper. Bake until nuts are dry and crisp and fragrant, 20-25 minutes, tossing once after 10 minutes.
Place a heavier spear of asparagus on a cutting board and shave with a vegetable peeler into long thin ribbons. Dress with a drizzle of olive oil and lemon juice Slice green grapes in half. Prepare dressing in a medium bowl pour in the olive oil, whisk in the honey and sprinkle in the sumac, add the grapes to be coated by the dressing.
To serve the salad, place a dollop of hummus onto each salad plate. Top with a few slices of roasted beets. Add 3-4 shaved pieces of asparagus. Spoon grapes onto the top and Sprinkle with curried walnuts and garnish with some chive petals.
Serve
**Sumac is available in the Farm Store. Lemon pepper or lemon zest can be used as a substitute.
***Hummus is available on Harvie or in our farm store, or use your favorite recipe to prepare at home.
