Ingredients
1 Avocado
1/2 English Cucumber, pealed
3 Beets
1 bunch of Asparagus
1 Meyer Lemon
Preparation
Preheat oven to 400 degrees F. Peel beets and boil them covered in water at medium heat for 30-40 minutes or until they give when poked with a fork. Cut off stringy bottoms from asparagus stalks and chop the rest into 1 inch lengths. In medium bowl toss asparagus stalks with rosemary, basil, thyme, sea salt and a small amount of olive oil. Roast for 8-10 minutes.
Once beets are cooked remove from boiling water, rinse with cold water and cool with ice. Remove asparagus from oven and cool in freezer for 10 minutes.
Toss asparagus, beets, diced cucumber and avocado with juice from Meyer lemon. Serve chilled.
