Grilled asparagus with beet and cucumber relish.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.39 · €2.19/serving
- 2 teaspoons balsamic vinegarEst. price €0.08–€0.20
- 2 teaspoons extra-virgin olive oilEst. price €0.10–€0.25
- Coarse saltEst. price €0.01–€0.03
- 1/2 cup loosely packed fresh basil leavesEst. price €0.75–€1.50
- 1 cup diced (1/4-inch pieces) peeled English cucumberEst. price €0.40–€0.80
- 2 medium red beets (about 1/2 pound without greens), tails and about 1 inch of stems left intactEst. price €1.20–€2.50
- 1 teaspoon finely chopped shallotEst. price €0.05–€0.12
- 1 bunch asparagus, trimmed and peeledEst. price €1.80–€3.50
Steps
- 1Begin by preheating the oven to 400°F. Individually wrap each beet in foil and roast them until they are easily pierced with a knife tip, which should take approximately 45 minutes to 1 hour. Once the beets have cooled down sufficiently, trim them and remove the skins by rubbing them off using paper towels or peeling with a paring knife.
- 2Begin by dicing the beets into 1/4-inch pieces, then place them in a medium-sized bowl. Mix in the cucumber, shallot, vinegar, 1 teaspoon of oil, and 1/4 teaspoon of salt. Chill in the refrigerator until you are prepared to use it, for a maximum of 2 hours.
Cultural note
Grilled asparagus with beet cucumber relish combines flavors from various cuisines, showcasing a mix of Mediterranean influences with the use of olive oil and balsamic vinegar. Asparagus has been enjoyed in various cultures for centuries, prized for its unique flavor and health benefits.
Seasonal note
Asparagus is best in the spring when it's in season, while beets and cucumbers are typically available year-round. This dish is ideal for spring and summer when these fresh produce ingredients are at their peak.
Health note
Grilled asparagus with beet cucumber relish is a nutritious dish rich in fiber, vitamins A and C, and antioxidants from beets. It is low in calories and saturated fat, making it a healthy option for those looking to maintain a balanced diet.
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