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)
Splash of olive oil
Your choices of seasonal salad greens
1/2 cup pecans
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
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.