I am so thankful that today is a gorgeous 66 degrees out. Yes, its a little cloudy and supposed to rain later. But right now Ladybug is at school, Munchkin is taking a nap and I’m taking a much needed quiet moment to myself. And all the windows and doors are open, airing out not only the house but I’m pretty sure my soul, too. The last few weeks have been hard. Mentally and physically draining. Both girls have been sick, neither child (or me) is sleeping much at night, and Joel spent a week away in Georgia at a medical conference. Add on top of that a flurry of activities and visitors and big decisions for our future and we are pretty much worn out. But right now I’m enjoying some fresh air, a hot cup of coffee (maybe a few pieces of pre-easter candy….) and some quiet.
This salad was a fresh surprise to us all. It is a perfect spring salad! I was kind of hesitant about adding pickled beets, but they were a nice pop or tartness (and since they were grated it wasn’t too overpowering). Plus the combination of pears, asparagus and lemon was awesome. And the thyme! Hello?! Why don’t we add more fresh herbs to salads. Its genius, people.
Spring Arugula Salad
Prep Time: 35 minutes
Cook Time: 0 minutes
Keywords: entree salad arugula asparagus beet pear spring
- 1 small Golden Beet
- 1.5 cups Apple Cider Vinegar
- 1 TBPS unsalted butter
- 1 TBSP dill seed
- juice of 1/2 lemon
- 1/2 bunch asparagus, ends trimmed
- 3 carrots
- 6 cups arugula
- 1 Bartlett Pear, ripe but firm
- 3 TBAP olive oil
- 3 TBSP balsamic vinegar
- 1 Meyer lemon, zested and juiced
- salt and pepper to taste
Peel and grate the beet and place in a container with a tight fitting lid.
Pour the apple cider vinegar over top and allow to site for 30 minutes, shaking every now and then.
Prepare a water bath in a container large enough for the asparagus.
Fill a large pot halfway with water and bring to a boil.
Add the butter, juice of 1/2 a lemon, and dill seed.
Allow the butter to melt and place the asparagus in the water for 3-5 minutes.
Remove asparagus and place in the ice bath for 2 minutes.
Remove and warp in a paper towel to dry.
In a container with a lid combine the olive oil, balsamic vinegar, and lemon juice and zest, salt and pepper to taste.
Shake, shake, shake!
Wash and dry the pear and slice into thin slices.
Wash and peel carrots. Then continue to peel them to get thin slices.
Use a slotted spoon to drain the beets.
Divide the arugula between four plates.
Sprinkle with the quick pickled beets, pear slices, asparagus and carrots slices among the plates.
Sprinkle some fresh thyme on top.
Spoon some of the dressing over top and enjoy!
(slightly adapted from Boulder Locavore)