Spinach Salad with Asparagus, Roasted Beets and Honey-Balsamic Vinaigrette

Recipe by Executive Chef Jamie Miller, Cobo Center, Detroit

Photography By Carole Topalian | November 04, 2017

Ingredients

Salad
  • 2 small beets, stems trimmed and scrubbed
  • 1 teaspoon olive oil
  • ¼ pound bacon, diced
  • ½ pound baby spinach leaves
  • ¼ pound arugula leaves
  • 1 pound asparagus, ends trimmed
  • 1 small bermuda onion, thinly sliced
  • 1 whole orange, segmented with juice reserved
  • ½ cup pecans, toasted
  • ¼ cup crumbled blue cheese
Vinaigrette
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons reserved orange juice
  • 5 whole basil leaves, thinly sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons reserved bacon fat

Instructions

1.  Preheat oven to 350°. Rub beets with 1 teaspoon oil, place on small roasting pan and cover with foil. Bake 40 to 45 minutes or until tender; set aside to cool.

2.  Heat a large sauté pan over medium heat; Add bacon and cook until crisp. Remove bacon to a paper-towel-lined plate, re-serve bacon fat and place sauté pan back on medium-high heat. Add asparagus to pan and cook 8 to 10 minutes or until tender and bright green, stirring occasionally; set aside to cool.

3.  Peel and quarter cooled beets. Place arugula and spinach in a large serving bowl. Top with grilled and cooled asparagus, onion, orange segments, cheese, pecans and reserved beets; set aside.

4.  Whisk together vinegar, honey, mustard, reserved orange juice, basil, salt and pepper in a small bowl. Drizzle in olive oil and reserved bacon fat, whisking to incorporate. Pour desired amount of vinaigrette over spinach salad and serve immediately.

Yield: 4 servings

Related Stories & Recipes

Ingredients

Salad
  • 2 small beets, stems trimmed and scrubbed
  • 1 teaspoon olive oil
  • ¼ pound bacon, diced
  • ½ pound baby spinach leaves
  • ¼ pound arugula leaves
  • 1 pound asparagus, ends trimmed
  • 1 small bermuda onion, thinly sliced
  • 1 whole orange, segmented with juice reserved
  • ½ cup pecans, toasted
  • ¼ cup crumbled blue cheese
Vinaigrette
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons reserved orange juice
  • 5 whole basil leaves, thinly sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons reserved bacon fat
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60