2 medium beets (200g)
4 medium onions (400g), whole with skin
2 cups fresh asparagus, cut into 2.5cm pieces (360g)
For the dressing
2 tablespoons freshly squeezed lemon juice
1 tablespoon water
2 tablespoons olive oil
1 tablespoon prepared mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium beets (200g)
4 medium onions (400g), whole with skin
2 cups fresh asparagus, cut into 2.5cm pieces (360g)
For the dressing
2 tablespoons freshly squeezed lemon juice
1 tablespoon water
2 tablespoons olive oil
1 tablespoon prepared mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Wash the beet with skin
In a pressure cooker, cover with water, seal, and cook at high heat for 20 minutes
When the valve starts to release steam, reduce heat and let cool
Remove from heat, wait for it to stop steaming, then open the cooker
Drain and let cool
Preheat oven to 180°C (medium)
Peel the beet and cut into quarters
Reserve in a bowl
In a small ceramic dish, arrange the onion, drizzle with 3/4 cup water, cover with aluminum foil, and bake at preheated oven until softened (about 30 minutes)
Add the asparagus, cover again with aluminum foil, and bake for another 10 minutes or until tender
Drain and let cool slightly
Cut the onion into quarters and transfer to a bowl with the asparagus. Reserve
Prepare the dressing: in a small bowl, beat all ingredients with a hand mixer (chicote) until smooth
Pour half of the dressing over the beets and mix well
Top the asparagus and onion with the remaining dressing and mix
Distribute the mixture among four individual plates and top with the beet mixture
Serve
100 calories per serving
