This weekend we went to the Downtown Market to get some Mother’s Day goodies for my mom and picked up some veggies at the outdoor farmer’s market along the way. Some of my favorite “best of Michigan” veggies are already available: Spinach, asparagus and beets. I made this delicious salad for lunch the other day with the ingredients from the market, a fresh egg from some guy with chickens in his backyard near our house, some creamy avocado slices and a super light lemon honey vinaigrette.
The golden beets were sweet and earthy and the asparagus crisp and fresh. The vinaigrette I made is very mild, meant to enhance the flavors of the vegetables and not overpower them.
This salad is perfect for a light lunch or as a beautiful dinner salad. Enjoy!
Spinach Salad with Roasted Golden Beets, Smokey Poached Egg, Asparagus and Sliced Avocado tossed with Honey Lemon Vinaigrette.
Makes 2 lunch portioned salads or 1 large dinner salad to share
3 cups fresh spinach, cleaned and washed
6 asparagus, blanched (separate directions at bottom)
2 golden beets, washed, roasted and diced (separate directions at bottom)
2 eggs poached in 1 Tbsp smoked salt and 2 tsp vinegar (separate direction at bottom)
1 avocado, sliced
1 Recipe of Honey Lemon Vinaigrette (below)
Toss your spinach, asparagus, and beets together with the Honey Lemon Vinaigrette. Place on a plate or in a large salad bowl. Top with avocado slices and poached eggs.
Honey Lemon Vinaigrette Ingredients//
1 tbsp shallot, minced
1 tsp honey
2 tsp dijon mustard
1 tsp apple cider vinegar
2 tsp fresh lemon juice
2 Tbsp extra virgin olive oil
Sea salt and fresh ground pepper to taste
In a small mixing bowl, whisk together the shallot, honey, mustard, vinegar, lemon juice and salt and pepper. Using a spouted measuring cup, slowly drizzle in olive oil while strongly whisking the mixture together. Once all the oil is incorporated, taste the vinaigrette and adjust seasoning to taste.
Further instructions for preparing vegetables:
BEETS | Preheat your oven to 350°F. Cut both ends off the beets so they are flat on the top and the bottom. Take two small (about 6″x6″) pieces of tin foil and place one beet in the center of each. Drizzle olive oil -about 1 tsp a piece- over beets and season with salt and pepper. Wrap the beets up and place on a baking sheet. Allow to bake for 45 minutes. Take out of the oven and allow to rest in the foil packets for 15 minutes. Using a paper towel, rub the skin off the beets. It will easily pull off. Dice into small pieces.
ASPARAGUS | Meanwhile, blanch the asparagus. Get a large pot of salty water boiling and place a bowl with an ice bath near the stove. Trim the ends of your asparagus by bending each stalk until it snaps. Where the asparagus snaps is where the dried, tough portion ends. Drop your asparagus into the boiling water and let boil for 1 minute. With tongs, grab the hot asparagus and drop them into the ice bath to cool. Once cool, chop into a size you please of leave whole.
EGG | Once, your beets are done poach your eggs. I have some beautiful Alderwood smoked sea salt that I used to make my creamy egg have a rich, smokey flavor. In a small pot, on med low heat, bring water, 1 Tbsp smoked salt and vinegar to a temperature between 165°F and 180°F (a little before a simmer). Crack your eggs into a small bowl. Make a whirlpool in the water by stirring around the outside edges of the pot. Drop the egg into the center of the pot. Turn off the heat, cover and let cook for 5 minutes. Using a slotted spoon, take out your egg and let rest for one minute on a towel.