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Warm Spring Salad


During this time of year in Oklahoma its hard to know if its going to be a day to huddle up by the fire and eat comfort food or open the windows and prepare a good old salad.  This recipe is the best of both worlds,  a nice seasonal salad topped with hot out the pan asparagus and roasted beets.

Ingredients (serves 3-4)

1lb Beets

Splash of olive oil


fresh thyme

1lb asparagus

1T Butter

Your choices of seasonal salad greens

Green Onions

4 Radishes

1/2 cup pecans

Salad dressing

Begin by peeling beets and cutting in half,  drizzle with olive oil and sprinkle with salt and thyme.  Roast at 400 for 35- 40 mins until tender.

Cut asparagus into 1.5" pieces and sauté in melted butter for about 5 mins

Place your greens, radishes, green onion and pecans on a plate, top with warm asparagus and beets and finish with a salad dressing of your choice or try making this delicious Red wine vinegar & orange salad dressing I came up with;

Red wine vinegar & orange Salad Dressing


1/3 cup olive oil

3 T red wine vinegar (to make this your self place some left over red wine in a mason jar with a lid in a cupboard for about a month, refrigerate and enjoy)

1 cutie/ halo orange

1t honey

Small handful of cilantro (could change to thyme or basil as seasonally available)

1t mustard (djon, grainy, whatever you have on hand)

1/8 t black pepper

1 clove garlic

Place everything in a food processor, I am using a Vitamix and its great at getting the garlic, herbs and orange blended together really well.

Chill the dressing and enjoy on your warm spring salad.

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