Beet and Asparagus Salad
What You Need
For Dressing:
- 1/4 cup olive oil
- 1/8 cup fresh orange juice
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- Pinch of salt
For Salad:
- 1/2 lb fresh asparagus, ends trimmed and cut into 1-inch pieces
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2/3 cup chopped pickled beets
- 3/4 cup cooked quinoa
- 3/4 cup chopped peeled oranges
- 1/2 cup crumbled goat cheese
- 6 cups arugula green salad mix
Prep Time: 10 min
Cook Time: 10 min
2
Fresh Asparagus
What You Do
For Dressing:
In a medium bowl, add all dressing ingredients and whisk till combined.
For Salad:
Preheat the oven to 400°F. Place asparagus on a baking sheet and lightly brush with olive oil. Roast asparagus for 5-6 minutes. The asparagus should be slightly soft.
Toss all salad ingredients together in a large bowl. Drizzle with dressing or allow dressing to be individually served
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