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

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fruits_mix Pritikin Recipe

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

Course: Dinner, Lunch, Main Course, Main Dish, Salad, Vegetarian
Cuisine: American, International, Vegan, Vegetarian
Yield: 12 people


  • 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


  • 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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