Recipes

Grilled Beet and Asparagus Salad with golden turmeric dressing

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY mama kitchen podcast

find what you're looking for:

Socialize

Spring is in full swing, which means it is salad season! But hear me– I am NO garden-salad-with-italian-dressing kinda girl (unless it’s that salad from Olive Garden. I haven’t been there for years, but why is it so good? Don’t tell me, I don’t want to know.)

I like a salad that is hearty, and packed with flavor- with textures and contrast. And this grilled beet and asparagus salad, with crunchy walnuts and salty feta over slightly-spicy arugula, with the slightly sweet turmeric honey golden dressing? Yeah, it fits the bill. Serve it as a delicious spring appetizer, or throw a steak, chicken breast, shrimp or some tempeh on the grill next to it and you have dinner!

Grilled Beet and Asparagus salad with honey golden dressing

3-4 medium beets, peeled and sliced into thin rounds

1 bunch of asparagus, trimmed

oil and sea salt as needed

1/3 cup feta cheese 1/3 cup chopped walnuts

3 cups arugula

1. Heat a grill pan over medium high heat. Toss beets and asparagus, separately, in oil and a big pinch of sea salt. I like a dash of garlic powder on the asparagus, as well.

2. Separate vegetables on grill or grill one at a time (grill asparagus first to avoid staining). They will take different amount of time to cook, so avoid placing confusion by placing separately.

3. Grill asparagus 5-6 minute or until lightly charred and soft with a nice bite.

Grill beets 8-10 minute per side until grill marks form and beets are soft through.

4. Let vegetables cool. Once cool, Slice beets in half moons and slice asparagus into bite-sized pieces.

5. Layer 2-4 plates (depending on dinner vs. side serving) with arugula, grilled beets and asparagus, feta and walnuts. Drizzle with dressing (see recipe below) before serving.

Honey Turmeric Golden Dressing

This sweet-and-savory dressing has all the flavor and benefits of golden milk, in dressing form!

1/4 cup olive or avocado oil

1 tsp prepared dijon mustard

1 tsp ground or fresh grated turmeric

2 tbsp lemon juice

1 tbsp honey

optional: 1-2 tbsp prepared mayonnaise for creaminess

big pinch sea salt

1. Mix all ingredients together in a large bowl. Blend in a blender or with an immersion blender until emulsified. Use mayo if you want a creamier dressing. Add more honey, lemon or sea salt as desired to taste.

Print

Grilled Beet and Asparagus Salad with golden turmeric dressing

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 servings

Ingredients

Salad:
3-4 medium beets, peeled and sliced into thin rounds
1 bunch of asparagus, trimmed 
oil and sea salt as needed 
1/3 cup feta cheese 
1/3 cup chopped walnuts
3 cups arugula 

Dressing:
1/4 cup olive or avocado oil
1 tsp prepared dijon mustard
1 tsp ground or fresh grated turmeric
2 tbsp lemon juice
1 tbsp honey
optional: 1-2 tbsp prepared mayonnaise for creaminess 
big pinch sea salt 

Instructions

To Prepare Dressing: 

1. Mix all ingredients together in a large bowl. Blend in a blender or with an immersion blender until emulsified. Use mayo if you want a creamier dressing. Add more honey, lemon or sea salt as desired to taste. 

To Prepare Salad: 

1. Heat a grill pan over medium high heat. Toss beets and asparagus, separately, in oil and a big pinch of sea salt. I like a dash of garlic powder on the asparagus, as well. 

2. Separate vegetables on grill or grill one at a time (grill asparagus first to avoid staining). They will take different amount of time to cook, so avoid placing confusion by placing separately. 

3. Grill asparagus 5-6 minute or until lightly charred and soft with a nice bite. 

 

Grill beets 8-10 minute per side until grill marks form and beets are soft through. 

4. Let vegetables cool. Once cool, Slice beets in half moons and slice asparagus into bite-sized pieces. 

5. Layer 2-4 plates (depending on dinner vs. side serving) with arugula, grilled beets and asparagus, feta and walnuts. Drizzle with dressing before serving. 

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published.

Recipe rating