Asparagus beet salad



small bunch of asparagus

half a jar of pickled beets

half a jar of marinated artichoke hearts

4 oz spinach leaves

olive oil

balsamic vinegar

Steam asparagus. Arrange spinach leaves, steamed asparagus, beets and artichoke hearts on salad plate. Drizzle with olive oil and vinegar, add salt and freshly ground pepper according to taste.

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