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Beet, Grapefruit & Avocado Salad with Herbed White Bean Medallions and Grapefruit Vinaigrette


  • Author: Emily Honeycutt
  • Yield: 3 1x
Scale

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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