It’s the sprinkles that make this salad special. Warm nutty pine kernels and little pops of pomegranate bring the roasted veg alive, and make this more than just another virtuous lunch (although I like a good dose of piety with my meal planning).
We first had white asparagus while holidaying in Germany. They seem to go in for it there, although it’s perfectly common in jars in supermarkets in the UK. It’s very tender and more mild-flavoured than green. Great for the months of the year when fresh asparagus is not in season (so most of the time).
It’s a little bit bitter, as is the beetroot, so the sweetness of the pomegranate and pepper contrasts really nicely. I’d forgotten about it until I saw a little jar in my local supermarket, but it’s firmly Back On The Menu and just makes this salad a little bit different.
Hope you enjoy!
White Asparagus, Roasted Beetroot and Pepper Salad
1 red pepper
splash olive oil
2 tablespoons pine nuts
1 x 190g jar white asparagus, drained and chopped
1 pack of vacuum packed beetroot, quartered
3 fresh tomatoes, quartered
seeds from one pomegranate
splash cider vinegar
salt and pepper
1. Drizzle the pepper with olive oil and roast at 180 degrees for around 30 minutes
2. Heat the pine nuts in a dry pan for about 5 minutes or until they turn brown. Watch them really carefully as they burn really quickly!
3. Once the pepper has roasted, cut it up into small pieces and then mix with all of the other ingredients.