Roasted Beet, Asparagus, & Arugula Salad with Lemon-Cumin Dressing

Name: Roasted Beet, Asparagus, & Arugula Salad with Lemon-Cumin Dressing
Ingredients: 2 red beets (peeled); 2 yellow beets (peeled); 2 chinoga beets (peeled); 1/2 teaspoon oregano , dry; 1 teaspoon Splenda; 1 cup water; 1/2 teaspoon black peppercorns (ground); 24 stalks asparagus; 3 heads arugula; 1 bunch parsley (chopped); 6 lemons (juiced); 2 teaspoons cumin seeds; 1 teaspoon coriander seeds; 1/4 bunch cilantro (chopped); 1/2 cup cider vinegar; 1 cup water; 1 teaspoon black peppercorns (ground)

Written by Pritikin Chefs

1.0 min read

Roasted Beet, Asparagus, & Arugula Salad with Lemon-Cumin Dressing

Course: Dinner, Lunch, Main Course, Main Dish, Salad, Vegetarian

Cuisine: American, International, Vegan, Vegetarian

Yield: people

Materials

2 red beets peeled
2 yellow beets peeled
2 chinoga beets peeled
1/2 teaspoon oregano , dry
1 teaspoon Splenda
1 cup water
1/2 teaspoon black peppercorns ground
24 stalks asparagus
3 heads arugula
1 bunch parsley chopped
6 lemons juiced
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/4 bunch cilantro chopped
1/2 cup cider vinegar
1 cup water
1 teaspoon black peppercorns ground

Instructions

Slice Beets and separately toss with Splenda, oregano, water & black pepper.
Cook in large pans, covered with foil.
MUST cook all beets separately. When beets are soft let them cool, can be done a day ahead for best results.
Clean arugula.
Steam asparagus for 10 seconds and shock in ice water to cool quickly.
Slice asparagus in thin strips.
Toss arugula, asparagus & parsley in a bowl.
Make dressing with remaining ingredients.
Lay out beets on bottom of plate; place a small pile of arugula/asparagus on top.
Serve dressing on side

recipe