If you use beets of different sizes, keep in mind that their cooking times may vary. Take each out of the oven as it’s ready (knife-tender).

　　

Ingredients

serves 4

　　2 medium red beets (about 1/2 pound without greens), tails and about 1 inch of stems left intact

　　1 cup diced (1/4-inch pieces) peeled English cucumber

　　1 teaspoon finely chopped shallot

　　2 teaspoons balsamic vinegar

　　2 teaspoons extra-virgin olive oil

　　Coarse salt

　　1 bunch asparagus, trimmed and peeled

　　1/2 cup loosely packed fresh basil leaves

　　

Step 1

Preheat the oven to 400°F. Wrap each beet in foil. Roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. When cool enough to handle, trim the beets and rub off the skins with paper towels, or peel with a paring knife.

　　

Step 2

Cut the beets into 1/4-inch dice, and transfer to a medium bowl. Stir in the cucumber, shallot, vinegar, 1 teaspoon oil, and 1/4 teaspoon salt. Refrigerate until ready to use, up to 2 hours.

　　

Step 3

Preheat a grill or grill pan until hot. Toss the asparagus with the remaining teaspoon oil and 1/2 teaspoon salt in a large bowl. Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).

　　

Step 4

Arrange the asparagus on a platter, and let cool completely. Finely chop the basil, and stir into the beet relish. Using a slotted spoon, spoon the beet relish over the asparagus.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.