Warm Asparagus, Beet, & Feta Salad

It's non-stop raining in Milwaukee, but we don't have a care in the world about this constant precipitation because rain means two things in Milwaukee: 1. Spring is finally here and 2. It's time to roll out the grills and mark territory on any outdoor patio we can fit folding chair...and maybe an umbrella.

It has been a long, harsh winter, and while it is time to bring 'fresh' back into the kitchen and/or grill, a little heat never hurt. Try the amazing combination of warm, savory asparagus, honey-roasted beets, and creamy feta cheese - drizzled with sweet balsamic vinegar. Never had a warm salad before? Make this one your first! I promise, you will not be disappointed.

Serves: 6

Ingredients:

3 medium-large beets, peeled and cut into 1-inch quarters (reserve beet greens)

1 bunch asparagus, trimmed

1 Tablespoon honey

2 teaspoons olive oil, divided

1 cup fresh spinach or arugula

1 sweet, yellow onion, sliced

1/2 cup reduced-fat feta cheese

Salt and pepper, to taste

Balsamic vinegar

Directions:

1. Preheat oven to 400ºF.

2. Prepare beets. Drizzle with honey and olive oil. Sprinkle lightly with salt and pepper. Wrap tightly into a 'foil pouch', and place foil pouch in oven for 30-40 minutes or until beets are tender.

3. Line a baking sheet with foil or parchment paper. Spray with non-stick spray, and lay asparagus on lined baking sheet. Lightly sprinkle with pepper. Bake in preheated oven for 25-30 minutes. When asparagus are roasted, slightly cool, and cut into thirds.

4. Meanwhile, in a small skillet, saute onions in 1 teaspoon olive oil until caramelized.

5. Clean and chop beet greens. Mix with spinach (or arugula).

6.  Layer warm roasted beets, asparagus, and sauteed onions on top of greens mixture. Sprinkle with feta cheese and freshly ground pepper.

7. Toss salad and drizzle with balsamic vinegar upon serving.