Spring Salad Recipe with Beets and Asparagus

Spring Salad perfection! Beets, asparagus, radish, eggs, & fresh herbs combine for a stunning & tasty dish.

Prep Time20

Total Time20

Servings: servings

Calories: 212kcal

3 medium gold beets steamed and cut into wedges
salt and black pepper to taste
4 cups salad greens like spinach, arugula and lettuce
1 watermelon radish thinly sliced
1 bunch thin asparagus trimmed and blanched for 1 minute
1 small carrot peeled into ribbons
4 eggs boiled for 7-8 minutes and halved
fresh herbs like basil, mint, dill, or thyme
Optional: edible blossoms like nasturtium, calendula, edible varieties of violets, or chive flowers

Get Recipe Ingredients

Add the minced shallot to a small bowl. Pour in the lemon juice, mustard, and a pinch of salt. Whisk until the salt is dissolved, then whisk in the olive oil. Taste and season with salt and pepper to taste.

Steam the beats, parboil the asparagus, and boil the eggs for 6-8 minutes. Set aside to cool.
Place washed salad greens in a large bowl, season with salt and pepper, and add 1-2 tablespoons of the vinaigrette. Toss together.
Arrange the tossed greens into a serving bowl or divide them among individual serving plates. Scatter the beets, radishes, and carrot ribbons over the greens. Arrange asparagus spears over the top and place halved boiled eggs. Season with salt and pepper, and drizzle more vinaigrette over the top.
Top with fresh herbs and edible blossoms.

Salad greens: Use a spring mix of greens like arugula, spinach, and lettuce.
Gold Beets: Using a steamer basket nestled into a saucepan, clean and trim the beets, removing any hard tops and edges. Bring the water in the saucepan to a boil, lower the steamer basket into the simmering water, cover, and cook until softened. A fork or a knife inserted in the middle is a great way to test softness. Depending on the size of the beets, it should take about 15 min. Let them cool enough to handle, and gently remove the skin with a paper towel. Let cool and cut into wedges.
Carrots: Using a vegetable peeler, peel carrot ribbons and set aside for the salad.
Asparagus: Trim the tough ends, then add the asparagus to a small skillet with 1 inch of salted water. Simmer for 1-3 minutes or until softened. Remove from the skillet and let cool.