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Beet Salad with Crab, Asparagus and Feta
Prep Time
10
minutes
Total Time
10
minutes
Servings
4
people
Ingredients
4
medium beets
peeled, sliced, cooked and cooled
1
bunch asparagus
trimmed, cooked and cooled
1
shallot
peeled and thinly sliced
1/2
lb.
jumbo lump crab meat
1
tablespoon
dijon mustard
1
tablespoons
yellow mustard
2
teaspoon
apple cider vinegar
1 1/2
tablespoons
brown sugar
2
teaspoons
olive oil
2
tablespoons
feta cheese crumbles
Instructions
Arrange beet slices on a platter and top with asparagus, shallots and crab meat.
In a medium bowl whisk together mustard, vinegar, brown sugar and oil until smooth and runny.
Pour dressing over salad and top with feta cheese before serving.