Lemon And Thyme Veal Chops With Beet Salad - cooking recipe

Ingredients

4 None veal chops (7 oz each)
2 cloves garlic, crushed
1 tbsp fresh thyme leaves
1 tbsp lemon juice
1 tbsp olive oil
6 oz asparagus, woody ends snapped off, halved lengthwise
1 can (15 oz) whole beets, drained and cut into wedges
8 oz arugula leaves
1/2 cup walnuts, toasted
4 oz goat cheese, crumbled
None None FOR THE LEMON DRESSING
1 None lemon, peel removed in long, thin strips with a zester, plus 2 tbsp juice
1 tbsp olive oil

Preparation

Combine veal, garlic, thyme, lemon juice and oil in a large bowl. Let stand for 10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook veal for 3 mins each side, or until browned and cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
Meanwhile, cook asparagus on same grill pan for 2 mins, or until tender.
For the lemon dressing, whisk all ingredients in small bowl. Place asparagus, beets and arugula in a large bowl. Drizzle with dressing; toss gently to combine. Sprinkle with walnuts and cheese. Serve with veal.