Roasted Beet and Asparagus Salad

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.