If you use beets of different sizes, keep in mind that their cooking times may vary. Take each out of the oven as it’s ready (knife-tender).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Wrap each beet in foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.
Step 2
Cut the beets into 1/4-inch dice, and transfer to a medium bowl. Stir in the cucumber, shallot, vinegar, 1 teaspoon oil, and 1/4 teaspoon salt. Refrigerate until ready to use, up to 2 hours.
Step 3
Preheat a grill or grill pan until hot. Toss the asparagus with the remaining teaspoon oil and 1/2 teaspoon salt in a large bowl. Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).
Step 4
Arrange the asparagus on a platter, and let cool completely. Finely chop the basil, and stir into the beet relish. Using a slotted spoon, spoon the beet relish over the asparagus.
