{Nourish} Orange, Beet and Asparagus Salad with Chia

Those few (emphasis on few) days of sunshine last weekend have left me CRAVING more.  Unfortunately…it continues to be cold.  Really, really cold.  What is my solution?  Create some sunshine in the kitchen.  This salad does the trick and we even used seasonal ingredients. So there, winter.  Orange, Beet and Asparagus Salad with Chia

Serves 4-6

  • 1 pound of asparagus, trimmed
  • 3-4 Red Beets (time saving trick–purchase pre-cooked beets like “Love Beets” or the refrigerated, cooked beets at Trader Joes
  • 2 oranges, segmented*
  • 4 cups of baby arugula
  • 1 tablespoon chia or poppy seed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 tsp orange zest
  • 1 tsp dijon mustard
  • salt and pepper to taste
  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

*Learn how to segment an orange

Katie Cavuto MS, RD

 

Photo: Yoni Nimrod

 

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