Directions:
- Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
- Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
- Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
- To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.58 Kcal (710 kJ) | ||
| Calories from fat | 85.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 15% | |
|---|---|---|---|
| Sodium | 145.44mg | 6% | |
| Potassium | 334.94mg | 7% | |
| Total Carbs | 15.97g | 5% | |
| Sugars | 7.32g | 29% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 6.29g | 13% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2mg | 11% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.12 Kcal (423 kJ) | ||
| Calories from fat | 51.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 15% | |
|---|---|---|---|
| Sodium | 86.72mg | 6% | |
| Potassium | 199.72mg | 7% | |
| Total Carbs | 9.52g | 5% | |
| Sugars | 4.36g | 29% | |
| Dietary Fiber | 2.58g | 17% | |
| Protein | 3.75g | 13% | |
| Vitamin C | 6mg | 17% | |
| Iron | 1.2mg | 11% | |
| Calcium | 25.9mg | 4% | |
* 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.
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