Preparation: Pre – heat oven to 425°F. Wrap red beets and golden beets separately in foil packets, drizzle with olive oil and sprinkle with salt.
Preparation: Have a large bowl of ice water ready. Blanch asparagus in boiling heavily salted water for 2-3 minutes, al dente.
Remove husks and rinse tomatillos under warm water to remove stickiness. Chop your tomatillos small. Halve and pit avocados and mash with fork until well crushed.
When dressing a green like Kale you can be more generous as it is quite hardy and can take a lot of dressing.
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