Ingredients
Scale
- 1/4 of a (5-ounce) box baby arugula or baby arugula and spinach blend, roughly chopped
- 1 small head butter lettuce, washed and torn
- 4 small red roasted beets
- 2 ruby red grapefruit, skin and pith cut off and sections removed using the supreme method (use a sharp knife to cut in between the membranes) – squeeze leftover center section and save juice to use in vinaigrette
- 2 avocados, seeded, peeled and sliced
- Fat-free Ruby Red Grapefruit Vinaigrette
- 1 cup grapefruit juice
- 1 small shallot, minced, about 1 tablespoon
- 1 tablespoon red wine vinegar
- 1 medjool date, pitted, soaked in water overnight and chopped
- 1/4 teaspoon guar gum (a natural thickener, available at natural food stores or online)
- 1/4 teaspoon fine sea salt
- Herbed White Bean Medallions
- 1 (15-ounce) can white beans – great northern or cannellini, drained and rinsed
- 1 tablespoon ground flax seeds mixed with 3 tablespoon water
- ¼ cup seasoned dry bread crumbs (make sure they are vegan and all-natural)
- 1 tablespoon minced shallot
- 2 teaspoons minced fresh thyme leaves
- ¼ teaspoon fine sea salt
- A few turns freshly ground black pepper
- 1 tablespoon fresh lemon juice
- ¼ cup extra bread crumbs for dredging
Instructions
- Roast the beets: Preheat oven to 400 degrees. Peel beets and cut into eights. Place beets in a glass pie pan or 8-inch baking dish sprayed with cooking spray and add ¼ cup water. Cover tightly with foil and bake for 1 hour.
- Make dressing. Place grapefruit juice, shallot, red wine vinegar, date, guar gum and sea salt in a blender and blend until smooth, viscous and beautifully pink.
- Make the herbed white bean medallions: Place drained and rinsed white beans in a large bowl and mash gently with a potato masher until beans are about halfway mashed. Add flaxseed-water mixture, dry seasoned bread crumbs, shallot, thyme, salt, pepper and lemon juice. Mash a bit more and stir to combine until a dough forms. Mixture should be kind of lumpy. Roll into a log, slice into disks and, with your hands, pat into six medallions.
- Dredge each medallion in extra bread crumbs, then spray one side with oil. Place oiled side down in large non-stick skillet over medium heat. Once medallions are down in the pan, spray tops gently with oil. Cook for 5-7 minutes per side or until golden brown on each side.
- Plate salad: on each of four salad plates, place a handful of butter lettuce and a scattering of arugula. Top with beets, grapefruits and avocado. Drizzle with vinaigrette and a bit of freshly ground black pepper, if desired. Sprinkle with pistachios and top with two white bean medallions.
- Category: Salad