Alexis Dem Fitness: Asparagus-Beet Salad With Tahini Dressing

Asparagus-Beet Salad With Tahini Dressing

Salad
1 bunch of Asparagus, woody ends removed
1 bunch of Beets, tops removed but leave skins on
1 tsp. Olive Oil
1 Cup Cooked Grain, Quinoa or Orzo, I used Wheatberries. **You may omit, if you prefer.

Dressing
2 Tablespoons of Tahini
1 1/2 Tablespoons of Lemon Juice
1 Cup Plain Yogurt

1 clove of garlic, pressed
salt to taste

1) Preheat Oven to 400 degrees, wrap beets tightly in tinfoil and place on a baking sheet. Next line a baking sheet with tinfoil and place asparagus on top, drizzle with the olive oil. Place both trays in the oven. The asparagus will be done in about 10 minutes, while the beets will take one hour. Remove from oven and let them cool. You can do this step ahead up to a day in advance and keep cooked vegetables in an air tight container in the refrigerator.

Peeled Beets

2) Once beets have cooled, you can peel the skins off with your hands. It can get a little messy and will dye your hands, use gloves to avoid it.

3) Cut beets and asparagus into bite size pieces and place in a bowl. If you are adding a grain, do it now. I cooked wheatberries (you can find them at Whole Foods or a Middle Eastern Store).