Serves: 6


  • 1 bunch of asparagus spears, thick bottoms removed
  • 2 cups of arugula or a spring mix
  • 1 large red or golden beet (or 2 small ones)
  • 1 mandarin or clementine, in wedges
  • 1/2 cup of pecans, cut in halves


  • 1/8 cup of avocado or olive oil
  • 1/4 cup of freshly squeezed orange juice
  • 1 teaspoon of Dijon mustard
  • 2 garlic cloves, roasted (see tip)
  • Salt and pepper to taste


  1. Preheat BBQ or oven to 400°F.
  2. To roast the garlic, cut the tip of the entire bulb to expose a bit of the clove. Drizzle a bit of olive oil on top and wrap in foil—roast for 20 minutes.
  3. Mix all of the dressing ingredients and set aside.
  4. Wash and slice the beets, then lay them on a BBQ vegetable tray. Brush with some of the dressing and grill for 8-10 minutes on each side.
  5. Lay asparagus on another BBQ vegetable tray and brush with some of the dressing. Grill or bake both for 7-10 minutes (be careful not to overcook).
  6. To serve, spread the arugula on a platter and lay the asparagus, beets and mandarin wedges evenly. Sprinkle the pecans and drizzle the remaining dressing evenly over the entire platter.
  7. Enjoy as a light lunch or side salad.


  • For an oil-free dressing, replace the oil with balsamic vinegar or lemon juice.
  • It’s easier to roast an entire head of garlic and keep in the fridge for other dressings or marinades. Keeps well in an airtight container for up to a week.