This dish may look fancy, but it was so easy! It only takes six healthy, and beautiful ingredients. Both beets and asparagus are great sources of iron and antioxidants. This is a fiber rich combination, and you can serve it as a side dish, or just have it as your meal! The fig infused balsamic glaze adds a tart delicious flavor to counteract the earthy flavor of the beets.
In my opinion, beets and asparagus are both best when roasted with salt and pepper. This method is super easy, tastes great and with presentation and delicious additions of fig glaze and feta, this dish will impress and delight any one!
INGREDIENTS (serves 3-4):
6 golden beets, tops and bottoms removed and peeled
1 bunch of asparagus, bottoms removed
1 bottle fig infused balsamic glaze (you can find this at the store)
1 cup feta crumbles
S&P, to taste
- Preheat oven to 400 degrees, line two sheet trays with foil and drizzle with olive oil.
- Peel and cut your beets into 1/4 inch thick slices. Arrange on one sheet tray, drizzle with olive oil and S&P.
- Place in the oven for 12 minutes and then flip them, and cook for another 12 minutes.
- While beets are cooking, arrange asparagus on a the second sheet tray, drizzle with olive oil and S&P.
- Add this tray to the oven, leaving in the beets to cook for another 7 minutes.
- After they are done, arrange asparagus, and then beets on the plates.
- Drizzle each with fig infused glaze, and top with feta crumbles.
- Serve and enjoy!
Hi everyone! Here is my first recipe!! This is truly delicious, fresh, and healthy salad. I used a colorful variety of vegetables (the more color, the more nutrients), a baby kale mix, and of course salmon! I love a nice fresh salad topped with salmon. Salmon is great source of lean protein and those wonderful omega-3’s!!
The honey Dijon vinaigrette is so easy to make and would be tasty on any salad. I have found that making your own dressing is MUCH better than using store bought. They are fun and easy to make and taste great. Also, when it comes to dressings, you can usually find the random assortment of things to use in your pantry and fridge!! Plus, why glob processed, fatty ranch dressing all over your beautiful salad, when you can easily make a tasty dressing that complements your ingredients rather than masking them?
You can use what ever salmon you want, but my suggestion is using frozen pre-portioned salmon from Whole Foods. I like this because there are six pieces in a pack for 20 dollars, and you can separate them and use them as needed, because they are in individual portions.
So anyway… I absolutely love this salad. It is restaurant quality, delicious, and super easy! This is great as lunch or dinner and leaves you feeling full, healthy and refreshed!
INGREDIENTS (serves 4):
4 salmon filets
6 cups baby kale mix
2 bell peppers (various colors), diced
1 red onion, diced
1 cup frozen peas, thawed
1 cup garbanzo beans
S&P to taste
Honey mustard sauce (cook the salmon with this):
- 1/2 cup dijon mustard
- 1 T Sriracha sauce
- 3 T honey
- 2 T Worcestershire sauce
- 2 t garlic salt
Honey Dijon Vinaigrette
- 1/2 cup dijon mustard
- 1/2 cup honey
- 2 T sriracha sauce
- 1/4 cup red wine vinegar
- 2 T olive oil
- Preheat oven to 375, and line a sheet tray with foil sprayed with cooking spray.
- Arrange salmon filets on the tray and salt & pepper each one.
- Mix your sauce ingredients and spoon over each filet.
- Place in oven for 30-35 minutes, until fully cooked. *20-25 minutes if using fresh salmon
- While salmon cooks, arrange 1 1/2 cups of kale mix in separate bowls.
- Dice your veggies and portion into each bowl along with the peas and garbanzos.
- Combine the vinaigrette ingredients and dress each salad.
- Sprinkle some pepper on each salad.
- When your salmon is finished cooking, add one filet to each salad.
- Serve and enjoy!!!