UC Davis Health Executive Chef Santana Diaz shares this refreshing salad recipe, perfect as the days warm up.


  • Fresh arugula
  • Raw Delta asparagus, shaved
  • Grilled Delta asparagus, shaved
  • Dragon’s tongue beans, halved
  • Raw Chioggia beets, sliced
  • Lightly roasted golden beets, diced
  • Lightly roasted red beets, diced


  • 1 cup orange juice, freshly squeezed
  • 1/8 cup lemon juice, freshly squeezed
  • 1/4 cup agave
  • 1/4 cup rice vinegar
  • 3/4 cup olive oil
  • 1/2 tsp. cracked black pepper
  • 1/4 tsp. Kosher salt

Chef Santana's Tips

  • Optional: Top with goat cheese and/or your choice of protein
  • Toss your diced beets with salt, pepper and olive oil and roast at 400ºF for roughly 10 minutes. Allow to cool.
  • Use a potato peeler to shave your asparagus and use a mandolin to slice your Chioggia beets.

This recipe originally appeared as part of the Breaking Bread At Home series, featuring Chef Santana Diaz and other Sacramento-area chefs.