With Thanksgiving creeping up around the next corner I’ve started to think about my menu for this year.
This dish was brought to the table last year by my Aunt’s friends and I am gleefully and greedily stealing it for my table this year.

But because I am so loving, I’m sharing it with y’all and trust me, it is fabulous. It was devoured by every person at our table, even the non beet lovers.

Crisp and Colorful Vinaigrette and Veggie Salad

* 1 pound fresh green beans
* 1 pound fresh asparagus
* 1 Cup Beets not the marinated ones
* 2 Tbsp Red Wine Vinegar
* 1 Tbsp Italian Parsley, chopped
* 1 Tbsp Dijon Mustard
* 1/2 C Extra Virgin Olive Oil
* 1 Tbsp Finely Chopped Shallot
* toasted pumpkin seeds (or walnuts or almonds)
* Salt and Pepper to taste

1. Snap the green beans into bite size pieces, steam or boil until just tender

2. Steam or boil the asparagus until just tender, then chop them into bite size pieces

3. Cook the beets and then chop them into fat matchstick size pieces, roughly equivalent to your green beans and asparagus.

4. Refrigerate the above ingredients

5. Mix the vinaigrette:
* 2 Tbsp Red Wine Vinegar
* 1 Tbsp Dijon Mustard
* 1/2 C extra virgin olive oil
* 1 Tbsp finely chopped shallot
* 3 to 5 dashes salt and pepper

6. Shake well to mix

7. When you’re ready to serve the salad, toss the vegetables with the vinaigrette and mix well to blend. Top with toasted pumpkin seeds, almonds or walnuts.