Summer Orange Beet & Asparagus Salad

• 1 pound asparagus trimmed
• 4 red beets
• 2 oranges segmented
• 4 cups baby arugula
• 1 tablespoon poppy seed or chia
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 1 teaspoon dijon mustard

1. In a 400 degree oven, roast Beets (skin on) wrapped in foil, for 1 hour or until tender. Cool, Peel, and cut each into 6 wedges
2. Blanch asparagus in boiling water for 1-2 minutes (until bright green) than shock in ice water and refrigerate until use
3. In a small bowl, combine the oil, citrus juice and zest, mustard and chia. season with salt and pepper.
4. Toss the asparagus, greens and orange segments with a few tablespoons of dressing.
5. Toss the beets with a little dressing (separately so they don't bleed on the other ingredients)
6. Serve the salad and garnish with chia

red beets, oranges, baby arugula, chia, olive oil, lemon juice, orange juice, orange zest, mustard

Taken from www.yummly.com/recipe/Summer-Orange-Beet-_-Asparagus-Salad-1180915 (may not work)