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Asparagus and Beet Salad





Yields
Makes 6 servings

Notes: For variety, and if you have time, replace canned beets with 2 cups cooked and sliced fresh yellow beets. Up to 1 day ahead, cover chilled cooked asparagus and cooked fresh beets and refrigerate.

 1/2 pound asparagus
 1 teaspoon ground cumin
 3 tablespoons lemon juice
 1 can (15 oz.) sliced beets
 1 can (15 oz.) garbanzos
 1 cup thinly sliced red onion, rinsed and drained
 1/4 cup chopped fresh cilantro
 3 tablespoons roasted, salted pistachios
  Salt
Step 1
1

Snap off tough ends of asparagus. Cut spears diagonally into 1-inch lengths.

Step 2
2

In a 10- to 12-inch frying pan, bring about 1 inch water to a boil. Add asparagus and cook just until tender-crisp when pierced, about 3 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water. Lift out when cold.

Step 3
3

Dry the frying pan and add cumin. Stir over low heat just until fragrant, about 30 seconds. Pour cumin into a wide bowl and add lemon juice.

Step 4
4

Drain beets and garbanzos, rinse with cool water, and drain again. Add to bowl along with asparagus, onion, cilantro, and pistachios. Mix and add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 106Calories from Fat 28
% Daily Value *
Total Fat 3.3g6%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 210mg9%
Total Carbohydrate 16g6%

Dietary Fiber 3.5g15%
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.