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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


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 

1/4 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 


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.