Roasted Beet and Asparagus Salad
Sweet, earthy roasted beets and tender asparagus spears served over a bed of arugula, topped with tangy feta cheese, toasted walnuts, and a drizzle of citrus vinaigrette. A vibrant, flavor-packed salad that celebrates seasonal freshness.
INGREDIENTS
Salad
- 3-4 medium beets, peeled and sliced into thin rounds
- 1 bunch of asparagus, trimmed
- Olive oil and sea salt as needed
- 1/3 cup feta cheese
- 1/3 cup chopped walnuts
- 3 cups arugula
Dressing
- 1/4 cup olive or avocado oil
- 1 tsp prepared Dijon mustard
- 1 tsp ground or fresh grated turmeric
- 2 tbsp lemon juice
- 1 tbsp honey
- ½ tsp Kosher Salt
INSTRUCTIONS
Dressing Method
Mix all ingredients together in a large bowl. Blend in a blender or with an immersion blender until emulsified.
To Prepare Salad:
1. Heat a grill pan over medium high heat. Toss beets and asparagus, separately, in oil and a big pinch of sea salt. I like a dash of garlic powder on the asparagus, as well.
2. Separate vegetables on grill or grill one at a time (grill asparagus first to avoid staining). It will take different amounts of time to cook, so avoid placing confusion by placing separately.
3. Grill asparagus 5-6 minutes or until lightly charred and soft with a nice bite.
4. Grill beets 8-10 minutes per side until grill marks form and beets are soft through.
5. Let the vegetables cool. Once cool, Slice beets in half-moons and slice asparagus into bite-sized pieces.
6. Layer 2-4 plates (depending on dinner vs. side serving) with arugula, grilled beets and asparagus, feta and walnuts. Drizzle with dressing before serving.
