Asparagus Shaved & Roasted with Beet Puree

This simple recipe uses asparagus two ways by roasting one bunch in the oven and also shaving one bunch for a nice raw and crunchy topping!

If you’ve never roasted beets before don’t fret, it’s super easy and the puree adds a beautiful color and dynamic flavor to this asparagus salad! We topped it with toasted almonds here but any nut will do!

In the end you’ll end up with lots of fun textures and colors: crisp asparagus salad, soft roasted asparagus, and a creamy beet puree.

Roasted and Shaved Asparagus

Prep Time15 mins
Cook Time1 hr 30 mins
Course: Appetizer, Salad, Side Dish
Servings: 2 people


  • Peeler
  • Roasting sheet
  • Tin foil
  • Cutting board and knife
  • Food processor/blender
  • Mason jar/dressing shaker


  • 1 bunch asparagus

Beet Puree

  • 2-3 medium sized beets
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1-2 tbsp water
  • juice of half a lemon
  • dash salt and pepper
  • dash red pepper flakes optional, for a little spice
  • dash paprika or your favorite spice


  • 1/4 cup Extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 shallot diced
  • dash salt and pepper


  • Pre heat oven to 400 degrees Fahrenheit. Remove greens from beets, wash beets thoroughly and wrap each individual beet in tinfoil. Place beets on roasting sheet and roast in the oven for 50-60 minutes.
  • Using a mason jar or salad dressing shaker, combine all dressing ingredients in a jar and set aside.
  • Using a peeler, shave asparagus into thin slices by putting the asparagus down on the cutting board and peeling away from you. You can shave as much asparagus as desired, roughly 6-8 spears. Place your shaved asparagus in a small bowl, shake up your dressing jar, and add about 1-2 Tbsp of dressing to the shaved asparagus, set aside.
  • Prepare the rest of your asparagus for roasting. Cut the end of the spears off (as they tend to be woody), and drizzle the asparagus with olive oil, and salt and pepper to liking. The asparagus will be roasted at 400 degrees Fahrenheit for 20-25 minutes.
  • When the beets are done, you may want to let them cool before peeling the skins off. When they have cooled slightly, unwrap the tinfoil and use a paper towel to rub the beets which will easily take the skin off.
  • When the beets are ready, place them in a food processor/blender with the beet puree ingredients and blend until you reach a smooth consistency.
  • Adding nuts is optional, you can place a handful of nuts on a baking sheet, drizzle with olive oil, and bake at 400 degrees Fahrenheit for only a few minutes. Keep an eye on them as they can burn easily.
  • To plate, spoon the beet puree onto your plate, then place the roasted asparagus over the puree, and top with the shaved asparagus and toasted nuts.


Roasting beets can take a while, so it may be helpful to prepare the beet puree ahead of time. 
Beet puree recipe adapted from The Genetic Chef

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