Roasted Spring Vegetables Salad

A beautiful presentation that showcases fresh spring vegetables. The dressing is creamy and flavorful.


1/2 pound small beets

1 large sweet onion, like Vidalia, peeled

1 pound fresh asparagus, snap off tough ends and peel stalks with vegetable peeler

1 head Bibb lettuce


4 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon Dijon mustard


1/3 cup shallots, coarsely chopped

salt and pepper to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 375 °.
Place all ingredients in a small processor. Process until smooth. Set aside.
Trim greens from beets and cut off stems. Wrap each beet in foil, place directly on oven rack and roast until tender when pierced with fork, about 45 minutes. Cool. Peel beets, then cut each into 4 wedges. Place beets in a bowl.
Place onion in a 2 quart casserole dish. Add 2 tablespoons of water. Cover tightly and bake at the same time as beets for about 35 minutes until fork tender. Remove onion from dish, let cool slightly, and cut into wedges. Place in a bowl separate from the beets.
While beets and onion cook prepare asparagus. Cut stalks diagonally into 2-inch pieces. Steam for a few minutes until they are just crisp tender. Drain and cool. Add to bowl with onion wedges.
To serve toss beets with desired amount of dressing. Toss onions and asparagus with desired amount of dressing. Line a platter with greens. Spoon onions and asparagus over greens. Arrange beets around the perimeter
Serves: 4