Beet and asparagus salad

For the salad

• 8 to 10 whole beets, with the peel
• 125ml (1/2 cup) walnuts or crushed pecans
• 80ml (1/4 cup) maple syrup
• 15ml (1 tbsp) butter
• 3-4 handfuls coarsely chopped spinach or arugula
• 1 bunch of asparagus, cooked and cut into small pieces
• Goat cheese or feta cheese, to taste

For the vinaigrette

• 45ml (2 tbsp) balsamic vinegar
• 45ml (3 tbsp) olive oil
• 15ml (1 tbsp) maple syrup
• Salt and pepper, to taste

1. In a pot of water, cook the beets until a fork fits easily into the flesh (about 60 minutes).
2. Once cooked, immerse in cold water, the peel will come off almost on its own!
3. Peel and cut into cubes or slices.
4. Melt the butter in a pan, add the maple syrup and nuts. Cook, stirring with a wooden spoon, until the sugar crystallizes on the nuts.
5. Add all the rest of the salad ingredients.
6. In a small bowl, combine the dressing ingredients.
7. Pour the vinaigrette over the beet salad and serve immediately.