Summer Orange Beet & Asparagus Salad Recipe

Name: Summer Orange Beet & Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus trimmed; 4 red beets; 2 oranges segmented; 4 cups baby arugula; 1 tablespoon poppy seed or chia; 1/4 cup olive oil; 2 tablespoons lemon juice; 2 tablespoons orange juice; 1 teaspoon orange zest; 1 teaspoon dijon mustard

Servings: persons

1 pound asparagus trimmed
4 red beets
2 oranges segmented
4 cups baby arugula
1 tablespoon poppy seed or chia
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon dijon mustard

1
In a 400 degree oven, roast Beets (skin on) wrapped in foil, for 1 hour or until tender. Cool, Peel, and cut each into 6 wedges
2
Blanch asparagus in boiling water for 1-2 minutes (until bright green) than shock in ice water and refrigerate until use
3
In a small bowl, combine the oil, citrus juice and zest, mustard and chia. season with salt and pepper.
4
Toss the asparagus, greens and orange segments with a few tablespoons of dressing.
5
Toss the beets with a little dressing (separately so they don't bleed on the other ingredients)
6
Serve the salad and garnish with chia

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound asparagus trimmed, 4 red beets, 2 oranges segmented, 4 cups baby arugula, and more.

Yes, Summer Orange Beet & Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Orange Beet & Asparagus Salad

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