Bietole al Forno: Roasted Beets with Asparagus

Name: Bietole al Forno: Roasted Beets with Asparagus
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 12 jumbos 12 spears jumbo asparagus; 4 Tbsps balsamic vinegar; 2 Tbsps extra virgin olive oil, plus 6 tablespoons; 237 milliliters frisee salad, washed and spun dry; 4 servings Kosher salt; 4 servings Parmigiano-Reggiano, for shaving; 5 larges red beets

Bietole al Forno: Roasted Beets with Asparagus requires approximately 1 hour and 40 minutes from start to finish. This recipe serves 4. One portion of this dish contains approximately 14g of protein, 15g of fat, and a total of 250 calories. It is a good option if you're following a gluten free and primal diet. It works well as a side dish. A mixture of spears jumbo asparagus, kosher salt, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 450 degrees F

Equipment you will use

Oven

Spread the kosher salt on a cookie sheet large enough to hold the beets and place the unpeeled beets on the salt.

Ingredients you will need

Salt

Spread

Beet

Equipment you will use

Baking Sheet

Place in the oven and cook for 45 minutes. Meanwhile, cut off the woody bottom inch of the asparagus and peel the last three inches of the bottom of the stalk and set aside. When the 45 minutes have passed open the oven door and carefully lay the asparagus around the beets on top of the salt. Return to oven and cook 15 minutes more.

Ingredients you will need

Asparagus

Beet

Salt

Equipment you will use

Oven

Remove from the oven and remove the asparagus to a platter.

Ingredients you will need

Asparagus

Equipment you will use

Oven

Drizzle with 2 tablespoons olive oil and sprinkle with a bit of the salt in the roasting pan. Allow the beets to cool 5 minutes and then peel them.

Ingredients you will need

Olive Oil

Beet

Salt

Equipment you will use

Roasting Pan

Cut the peeled beets into 1/4-inch dice and place in a kitchen bowl. Dress the beets with the vinegar and remaining oil and season them with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar

Beet

Cooking Oil

Equipment you will use

Bowl

Add the frisee to the beet bowl and toss to mix well. Arrange the beet and frisee mixture over the asparagus, shave shards of Parmigiano over and serve.

Ingredients you will need

Parmigiano Reggiano