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Roasted Beet, Asparagus, & Arugula Salad with Lemon-Cumin Dressing
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Course
Dinner, Lunch, Main Course, Main Dish, Salad, Vegetarian
Cuisine
American, International, Vegan, Vegetarian
Servings
12
people
Ingredients
1x
2x
3x
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
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