Year - Long Salad Recipe

• 1 medium-large red beet
• 1 tsp water
• 1/2 lb asparagus, cut into 1" pieces
• 1 medium-large candy cane (Chioggia) beet, peeled if needed
• 2 medium carrots (ideally heirloom), peeled if needed
• 1/2 tbsp walnut oil
• 1 tbsp orange juice
• 1 small shallot, minced
• 3 large heirloom tomatoes (or globe tomatoes), sliced 1/4" thick
• Sea salt (or an artisan salt like pink Himalaya) and ground pepper
• 1 tbsp fresh thyme leaves
• 2 tbsp chopped walnuts for garnish (optional)

1. Preheat oven to 425F. Wrap the red beet and water in foil and place on a baking sheet. Roast 50 minutes, then remove from foil. Cool, peel and cut into 1/4" slices. Set aside.
2. Meanwhile:
   Bring a small pot of water to a boil, add the asparagus and cook 2 minutes, then drain and rinse with cold water, drain thoroughly and set aside.
3. Using a mandoline slicer (or a very sharp knife and being very careful!), slice the candy-cane beet paper thin.
4. Julienne the carrots (I use a julienne peeler).
5. For dressing, whisk together oil, orange juice and shallot
6. To assemble:
   Arrange a bed of tomato and roasted beet slices on the bottom of each salad plate, season lightly with salt and pepper.
7. Add a pile of the carrot julienne in the centre, then arrange the asparagus around the edge, season lightly with salt and pepper.

1. Finally, top with the shaved candy-cane beet.
2. Drizzle with the dressing and sprinkle with fresh thyme and walnuts (if using).