Was looking for recipes involving golden beets (again that I had to use up!) and came across a recipe that used them with an asparagus salad. The recipe had rounds of beets served so I stole the idea of shaved or thinly sliced asparagus and decided to trim the beets as cubes. Sauces are dotted around the plate: a balsamic reduction and a mayo diluted with lemon juice.
The salad course was definitely the more aesthetic of the plates. Took all the trimmings from the beets and made a beet "ceviche", sauteed brussel sprouts and some grilled cherry tomatoes. To finish off the plate was a piece of USDA Prime New York strip with a blue cheese butter to finish it off.
Wine was a 2004 Priorat (Spain).
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