Asparagus salad with goat cheese
3 servings
25 minutes
Asparagus salad with goat cheese is a refined dish of European cuisine that harmoniously combines freshness, sweetness, and a hint of acidity. The origins of this salad lie in Mediterranean gastronomy, where simplicity and balance of flavors are valued. Crispy asparagus, sweet roasted beetroot, and creamy goat cheese create a rich yet delicate ensemble. Avocado adds creaminess while pine nuts provide a subtle nutty note. Refreshing mandarin adds fruity brightness, and balsamic cream highlights the depth of flavor. Dressed with lemon juice and olive oil, this salad is perfect for a light dinner or festive table, offering a unique combination of textures and aromas. It can be enjoyed as a standalone dish or as an elegant appetizer to the main course.
1
Cut off the tough bottom part of the asparagus — it is not needed, and immerse the top part in boiling water for one minute.
- Asparagus: 20 g
2
Wrap the beet in foil and bake in the oven (this will take about an hour and a half). Cut it into cubes.
- Beet: 30 g
3
Cut the goat cheese into cubes as well.
- Goat cheese: 40 g
4
Peel the mandarin from the skin and membranes, only the pulp will be used.
- Tangerines: 1 piece
5
Lightly roast the pine nuts until brown.
- Pine nuts: 20 g
6
Cut the avocado into large cubes and marinate in a mixture of lemon juice and olive oil.
- Avocado: 1 piece
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
7
Place asparagus, beetroot, and cheese on a plate, then add salad leaves mixed with olive oil. Garnish with mandarin and toasted nuts.
- Asparagus: 20 g
- Beet: 30 g
- Goat cheese: 40 g
- Corn salad: 20 g
- Olive oil: 2 tablespoons
- Tangerines: 1 piece
- Pine nuts: 20 g