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Asparagus and Beets with Meyer Lemon Vinaigrette Recipe

Asparagus and Beets with Meyer Lemon Vinaigrette Recipe

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Asparagus and Beets with Meyer Lemon Vinaigrette

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Ingredients:

Serving

1 2 lb beets , chiogga scrubbed & trimmed
1 lb asparagus cut into 2-inch lengths
s &p to ta te

Directions:

Preheat oven to 400 degrees. Place beets in small baking dish with 1/4 inch water. Cover dish and roast beets until tender, 35 to 40 minutes. While beets are roasting, make vinaigrette (below).
When beets are cool enough to handle, peel and cut into wedges. Place in serving bowl and toss with vinaigrette.
Bring small pot of water to boil. Drop in asparagus and cook for 2 minutes until tender. Drain and rinse in cold water. Pat dry. Toss asparagus with beets and season with s&p.
Meyer Lemon Vinaigrette
Teaspoon minced Meyer lemon zest
Tblsp Meyer lemon juice
Tblsp Champagne or Sherry vinegar
Tblsp extra virgin olive oil
Whisk first 3 ingrediants and then slowly whisk in oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.18 Kcal (503 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	179.13mg	7%
Potassium	965.96mg	21%
Total Carbs	27.21g	9%
Sugars	18.14g	73%
Dietary Fiber	9.07g	36%
Protein	6.8g	14%
Vitamin C	18.1mg	30%
Iron	4.5mg	25%
Calcium	63.5mg	6%

Amount Per 100 g
Calories	35.33 Kcal (148 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	52.67mg	7%
Potassium	284mg	21%
Total Carbs	8g	9%
Sugars	5.33g	73%
Dietary Fiber	2.67g	36%
Protein	2g	14%
Vitamin C	5.3mg	30%
Iron	1.3mg	25%
Calcium	18.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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