Asparagus and Beet Salad with Feta and Pumpkin Seeds

I'm really not one for salads. And by salads I mean big boring bowls of lettuce. 

Just....blah.

But make it look pretty, fancy it up, and *voila* suddenly it's not just a salad it's a magical dining experience. I mean.... who would have thought roasting veggies makes them magic? Not me. Not until now. 

Completely by accident I discovered the secret of the tastiest salad in the universe. 

I realize I say that a lot; the whole "best in the universe" thing. Bear with me. It's just that it's kind of true. Unless the martians have come up with an even more amazing dish. Which may or may not be something that exists. Who am I to say?

For now though, until we have proof otherwise, this one rules the universe. 

Asparagus and Beet Salad with Feta and Pumpkin Seeds

and Lemon Garlic Vinaigrette 

Ingredients

Vinaigrette

1 clove garlic, minced

1/4 cup extra virgin olive oil

2 Tbsp lemon juice

2 Tbsp chicken (or vegetable) broth

1/8 tsp dried rosemary

salt & pepper

Salad

2 cups coarsely chopped beets, peeled

4 cups chopped asparagus

2 thin slices onion

4 Tbsp crumbled feta

2 Tbsp unsalted pumpkin seeds (shelled) 

Directions

Prepare vinaigrette - whisk together minced garlic, oil, lemon juice, broth, rosemary, and salt & pepper. Set aside until ready to use. (Can be made a day ahead for flavors to get stronger, if desired. Simply whisk again just before serving.)

Prepare beets and asparagus - Preheat oven to 425. Line a cookie sheet with parchment paper, set aside. Peel and cut beets and place on prepared cookie sheet. Bake in 425 oven for 30 minutes. Remove from oven and stir the beets on the cookie sheet. 

Place chopped asparagus on cookie sheet with the beets. Bake at 425 for approximately 10 - 15 minutes - until asparagus and beets are done. 

Assemble salads - When done, remove from oven and divide the beets and asparagus between 2 serving bowls. 

Drizzle each with 1 Tbsp of the dressing. 

Top each with 1 slice of onion, 2 Tbsp crumbled feta, and 1 Tbsp of pumpkin seeds. 

Lastly, drizzle each again with another 1 Tbsp of dressing. 

Look at all that craziness....

FYI - You can serve this warm or cold. I ate half the recipe for lunch on one day, warm, and then put the ingredients in the fridge until the next day. I assembled it the next day, cold, and it was also really good. 

Personally though, warm is the way to go. 

How gorgeous is that? I mean.... for a salad. 

And the good news just keeps coming - according to MyFitnessPal, one serving (recipe makes 2) is - 360 calories, 15 protein, 9 fiber, 24 fat. 

(Keep in mind you will have some of the dressing left over. You only use 2 Tbsp per salad.)

Of course, as always, you can add more or less ingredients as you please - it will just change the nutritional counts I have listed here. 

So, want a magic salad? Roast your veggies. Problem solved. 

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