Food & Cooking Recipes Salad Recipes Steamed Vegetable Salad with Walnut Oil By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 1 hrs Servings: 6 Keep a kettle of boiling water nearby to easily refill the steamer pot. Ingredients 1 bunch broccolini, trimmed 1 bunch asparagus, trimmed 1 yellow squash, cut into ¼-inch slices 1 zucchini, cut into ½-inch slices 1 bunch multicolored carrots, peeled and cut on the bias into 1-inch pieces 1 bunch baby golden beets, peeled and cut into wedges Flaky sea salt, such as Maldon 1 tablespoon toasted walnut oil Lemon wedges, for serving ¼ cup spicy microgreens, such as radish greens Directions Set a steamer basket inside a pot of water and bring to a boil. Working in batches, and refilling pot with water as needed, steam vegetables until crisp-tender, 3 to 5 minutes for broccolini; 4 to 5 minutes for asparagus, squash, and zucchini; 5 to 6 minutes for carrots; and 15 to 20 minutes for beets. Arrange vegetables on a platter. Season with salt, drizzle with oil, and squeeze with lemon. Garnish with microgreens; serve. Print