Roasted Beet Salad with Wild Asparagus, Blood Orange & Raspberry Vinaigrette
- Serves 4
- 1 Hour
Chef Adel Agamy from the Jasmine Lounge at The Fairmont Southampton in Bermuda shares a favourite spring salad: a light and fresh plate that still feels substantial, thanks to the roasted beets. With blood orange segments and a raspberry vinaigrette playing against more earthy beets and asparagus, this fruity salad is simple enough to recreate at home but fancy enough to impress your guests at your next dinner party.