Roasted Beets and Asparagus over Fresh Greens

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Beets and asparagus, both extremely yummy and good for you, are in season now and are popping up at grocery stores across the country. Try something different: grab a bunch of each and try this delicious salad, it's sure to be a crowd pleaser.

Prep Time: Approx 50 minutes; Serves 6

Ingredients

• 6 fresh beets, washed and trimmed
• 20 asparagus stalks, trimmed
• 3 tablespoons olive oil
• 1/3 cup pecans, toasted
• 3 cloves garlic
• 1/3 cup plain yogurt
• 1/2 cup crumbled feta
• 3 tablespoons chopped chives
• salt
• 1/2-1 lb fresh salad greens

Directions:

Heat oven to 450 degrees. Rub vegetables with olive oil; sprinkle with salt. In baking dish, roast beets 45 minutes and asparagus 15 minutes. While your veggies are roasting, toast your pecans, chop and set aside. Let veggies cool for 15 minutes by throwing them in the fridge. Peel and chop beets. Chop asparagus. In a food processor, mix pecans and garlic to form a paste. Fold in yogurt. Mix with veggies. Top with feta and chives. Serve over greens. Enjoy!

Author: Lillie Lancaster

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