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

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

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Roasted Beet, Asparagus, & Arugula Salad with Lemon-Cumin Dressing
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Servings
12people
Servings
12people
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Instructions
  1. Slice Beets and separately toss with Splenda, oregano, water & black pepper.
  2. Cook in large pans, covered with foil.
  3. MUST cook all beets separately. When beets are soft let them cool, can be done a day ahead for best results.
  4. Clean arugula.
  5. Steam asparagus for 10 seconds and shock in ice water to cool quickly.
  6. Slice asparagus in thin strips.
  7. Toss arugula, asparagus & parsley in a bowl.
  8. Make dressing with remaining ingredients.
  9. Lay out beets on bottom of plate; place a small pile of arugula/asparagus on top.
  10. Serve dressing on side

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