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Asparagus and Beet Salad

Asparagus and Beet Salad
Need a gluten free and vegan side dish? Asparagus and Beet Salad could be a tremendous recipe to try. This recipe makes 6 servings with 180 calories, 8g of protein, and 2g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have onion, salt, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Snap off tough ends of asparagus.
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AsparagusAsparagus
2
Cut spears diagonally into 1-inch lengths.
3
In a 10- to 12-inch frying pan, bring about 1 inch water to a boil.
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WaterWater
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Frying PanFrying Pan
4
Add asparagus and cook just until tender-crisp when pierced, about 3 minutes.
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AsparagusAsparagus
5
Transfer asparagus with a slotted spoon to a large bowl of ice water. Lift out when cold.
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AsparagusAsparagus
WaterWater
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Slotted SpoonSlotted Spoon
BowlBowl
6
Dry the frying pan and add cumin. Stir over low heat just until fragrant, about 30 seconds.
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CuminCumin
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Frying PanFrying Pan
7
Pour cumin into a wide bowl and add lemon juice.
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Lemon JuiceLemon Juice
CuminCumin
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BowlBowl
8
Drain beets and garbanzos, rinse with cool water, and drain again.
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ChickpeasChickpeas
BeetBeet
WaterWater
9
Add to bowl along with asparagus, onion, cilantro, and pistachios.
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Pistachio NutsPistachio Nuts
AsparagusAsparagus
CilantroCilantro
OnionOnion
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BowlBowl
10
Mix and add salt to taste.
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SaltSalt
DifficultyHard
Ready In45 m.
Servings6
Health Score32
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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