Roasted Beet Asparagus Salad Recipe

I’m not sure how it happened that I am posting two salads in a row, but it’s springtime! So I think it’s a perfect time to start incorporating salads into our diet again after a long, cold winter of comfort foods. Especially this salad- a favorite on my Spring Menu, it’s simple to make (as most of my recipes are) but incredibly delicious!

I love how the chive-spiked tangy yogurt dressing contrasts the sweet, earthy roasted beets and fresh spring asparagus. There’s something so right about pairing beets and asparagus- and roasted to sweet, crunchy perfection is my favorite way to do it. I hope you try this salad with the best fresh farmer’s market produce you can get your hands on- nothing else will compare.

Roasted beet and asparagus salad with chive-yogurt dressing
Serves 2

1 large or two small beets, scrubbed clean and diced into 1-2” cubes
6 stalks asparagus, chopped into small 1-2” pieces
1 tbsp extra virgin olive oil
2 tsp balsamic vinegar
sea salt, as needed

Dressing:
1/2 cup local, full-fat yogurt (goat or sheep’s preferred)
1 large clove garlic, minced
2 tbsp lemon juice
1 tbsp chopped chives
sea salt, as needed
water, as needed to thin

1. Whisk yogurt with garlic, lemon, chives and a pinch of sea salt. Thin to desired consistency with water and season to taste.

To serve:
Chopped romaine lettuce
Goat’s milk feta

1. Preheat oven to 450 degrees. Toss beets with olive oil, balsamic vinegar and a pinch of sea salt. Place on a baking sheet and roast for 20 minutes.

2. Add asparagus to pan with beets, toss and roast another 20 minutes until soft and slightly crispy.

3. Let roasted vegetables cool slightly before placing atop a bed of romaine lettuce, drizzling with yogurt chive dressing and topping with goat’s milk feta.