I love this season when all the farmers markets start to pop out in weird corners or parking lots. It reminds me a little bit of Poland where fresh veggies markets are everywhere.  I love to wander around all those little stands, have a little chat with the owners and smell and pick all the fruit and vegetables before I buy them.  I always try to get something new or some ingredient that I haven’t cooked before, but not this time. I picked my old good friend, the beetroot :) Did I say that I really like beetroots before?

I’ve seen some similar recipes when I was back in Poland so let it be a tribute to that. But this one is a little pimped out because that what salads are about! Have fun with it; don’t use iceberg lettuce all the time. Make your salad enjoyable.
This recipe involves a little planning ahead, but you know what, it’s worth it. The rest of it is pretty simple and fast so it’s perfect for a late dinner after a long day spent behind the desk.

Serving size: 2
Preparation: 15 minutes
Roasting beets – 1h – you can do it the night before
Calories for one serving: 330 calories (610 with vinaigrette sauce)

4 cups of arugula
1 beet root, roasted
1 small yellow squash
10 stalks of green asparagus
1 mango
4 oz/115 g Goat cheese

Simple vinaigrette sauce:
4 tablespoons of extra virgin olive oil
1 tablespoon honey
2 tablespoons of balsamic vinegar
1 tablespoon of squeezed lemon
Pinch of salt and black pepper

You can prepare the beets the night before or make sure you have one hour before serving the salad. Wrap the beetroot into tin foil and roast for 50 min to 1 hour, depending on the size, in F375/190C. If you roast the beetroot the night before, keep it in the tin foil in the fridge overnight.
Cut the squash into ¼ inch slices and sprinkle some canola oil and salt. Grill them on the pan for about 3 minutes on each side. While the squash is grilling prepare all other ingredients. Rinse the arugula and transfer it to a bowl, dice the mango into large chunks, cut the beetroot into ¼ inch slices and start assembling the salad. As for the asparagus you can either grill them for 5 minutes on the same pan you are grilling the squash or blanch them for 2 -3 minutes in hot boiling water.
Cut the goat cheese and put it on the top of the salad.
In a little jar mix the olive oil, honey, balsamic vinegar, lemon and some salt and pepper. Shake it well until all the ingredients combine and pour it over you salad.

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