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The Laguna Green

The first 90 degree day in Minnesota calls for a warm weather salad. Gorgeous spring produce star including roasted asparagus, beets, and strawberries all tossed with an orange tarragon vinaigrette. This recipe was found in the June 2015 issue of Clean Eating. Yummy. Unique. Patio-fresh.
Course Salads
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 204kcal
Author Cara Lyons

Ingredients

  • 4 small golden or red beets
  • 1 bunch asparagus trimmed
  • ¼ tsp each sea salt and fresh ground black pepper
  • ¼ cup sliced unsalted almonds
  • ¼ cup plain fat free or whole-milk Greek yogurt
  • ¼ cup fresh orange juice plus 2 tsp orange zest
  • 1 tbsp extra virgin olive oil
  • 1 tbsp whole grain Dijon mustard
  • 1 tbsp raspberry wine vinegar I used apple cider vinegar
  • 1 clove garlic minced
  • 1 tbsp finely chopped fresh tarragon leaves
  • 1 5- oz pkg baby arugula or any mixed greens you have on hand
  • 2 cups stemmed and sliced strawberries
  • 2 oz goat cheese crumbled

Instructions

  • Preheat oven to 375 degrees. Roast beets. Cut a large square of tin foil, mist with cooking spray, wrap beets tightly in foil, and place on baking sheet. Roast for 45-50 minutes until tender. Let cool, remove skin, and chop.
  • Preheat grill to medium, or roast in oven. Arrange asparagus on baking sheet, mist with cooking spray, sprinkle with 1/8 tsp each salt and pepper, Gril for 5-7 minutes, or roast for 15-20 minutes in same oven as the beets until tender. Cool, chop into 1 inch lengths.
  • In small skillet on medium-low, toast almonds until lightly browned, about 5 minutes, stirring often, remove from heat.
  • In a medium bowl, whisk together yogurt, orange juice and zest, oil, mustard, vinegar, garlic, tarragon and remaining salt and pepper.
  • In a large bowl, add arugula, strawberries, beets, asparagus, almonds, and cheese. Drizzle dressing over salad.