2 medium beets (200g)
4 medium onions (400g), whole, with skins removed
2 cups of fresh asparagus, cut into 2.5cm pieces (360g)
To make the dressing
2 tablespoons of lemon juice
1 tablespoon of water
2 tablespoons of olive oil
1 tablespoon of prepared mustard
1 tablespoon of honey
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 medium beets (200g)
4 medium onions (400g), whole, with skins removed
2 cups of fresh asparagus, cut into 2.5cm pieces (360g)
To make the dressing
2 tablespoons of lemon juice
1 tablespoon of water
2 tablespoons of olive oil
1 tablespoon of prepared mustard
1 tablespoon of honey
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Wash the beets with skins on
In a pressure cooker, cover with water, seal, and bring to high heat
When the valve starts to clear, reduce heat and cook for 20 minutes
Remove from heat, let pressure release, then open the cooker
Drain and let cool
Precalent the oven to 180°C (medium)
Peel the beets and cut into quarters
Reserve in a bowl
In a small refractory dish, arrange the onion, add 3/4 cup of water, cover with aluminum foil, and bake at preheated oven until tender (about 30 minutes)
Add the asparagus, cover again with aluminum foil, and bake until tender (about 10 minutes)
Drain and let cool slightly
Cut the onion into quarters and transfer with the asparagus to a bowl. Reserve
To make 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
Cover the asparagus and onion with the remaining dressing and stir
Distribute the mixture between four individual plates and top with the beet mixture
Serve
100 calories per serving
