Early spring salad

Early spring salad
Spring vegetables are starting to make an appearance at farmers markets in California. Winter rains have recently returned to make a dent in a  two-year drought, but asparagus and strawberries still tempt in their early abundance. This spring salad takes advantage of the current bounty, while keeping a bit of  winter's flavor with a lemon-blood orange dressing.


  • Mix of spring lettuces
  • Several stalks of raw asparagus, thinly sliced
  • Four golden beets, roasted, peeled and sliced
  • 4 or 5 large strawberries, sliced
  • Toasted walnuts
  • Feta cheese
  • Dressing ingredients
  • Juice of one lemon
  • Juice of one blood orange (if not available, you can stick with lemon juice)
  • 1/4 cup olive oil (adjust amount to taste)
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. 
  2. Wash and dry beets and rub with a bit of olive oil. 
  3. Place them in an oven proof dish and roast for 45-50 minutes. 
  4. Let the beets cool for 30 minutes, then remove skin and slice them. 
  5. Assemble salad ingredients in a large bowl, creating a colorful pattern with yellow beets, strawberries and sliced raw asparagus atop of the salad greens. 
  6. When ready to serve, toss with citrus dressing.