Early spring salad

Contributed by Food for health editors

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.