Dream Team: Roasted Beets, Beans, Greens, and Grapefruit Salad.

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Some days, I spend literally half the day thinking about the salad I’m going to eat for dinner. Well, not half the day, but periodically throughout the day.  This particular salad had been in my head for a few days, and I’ve been waiting for a few spare moments to actually make it happen. Well, today was that day, and I’m so glad it was. Beets, green beans, black rice, pear, white beans, kale, romaine, and sweet, sweet meyer lemons all mixed up with a little goat cheese and walnuts to round it out and dressed with meyer lemon vinagrette….it’s a party in a bowl. And you just can’t beet (pardon the pun) eating food that looks like a rainbow. It’s also surprisingly filling and rich, so it works best as a main dish.

So, you also want to have a rainbow party in a bowl? Fortunately this is VERY easy.

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What you need:

1 large beet, cubed

1.5 cups of cooked white beans or 1 can (garbonzo, navy, canellini, great northern, or butter beans would all work)

2 cups of green beans, chopped into 1 inch segments

1 grapefruit, sliced or chopped

1/2 bosc pear, chopped

1/2 cup chopped walnuts

3 Tbsp goat cheese (omit if doing this vegan-style)

1 cup black rice, cooked

2 cups baby kale

zest and juice of 1 meyer lemon

2-3 cups washed and cut romaine

For the dressing:

juice of 1 meyer lemon

1 Tbsp grapeseed oil

1 tbsp whole grain mustard

1/8 cup chopped red onion

4 Tbsp champagne vinegar

2 Tbsp water

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First, roast them beets! Preheat your oven to 400 degrees, toss the beet in olive oil, salt, and pepper, and the juice of 1 meyer lemon. Spread the beets  on a baking sheet and roast for about 40 minutes, until firm, but cooked through.

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While the beets roast, prepare the black rice. Black rice is not only really, really tasty with a slightly nutty flavor and gorgeous dark purple color, but is higher in antioxidants than other rices. Combine 1 cup rice with 1 and 3/4 cup water in a saucepan, bring to boil, reduce heat, and let simmer for about 30 minutes until done.

Saute the green beans over medium-high heat until they reach a vibrant green color (this is only about 3-4 minutes), but are still nice and crunchy. Remove from heat.

Combine all the vegetables and fruits in a large bowl, toss with the zest and juice of a meyer lemon. Add goat cheese, walnuts, beans, and about 3/4 cup of the black rice .

To make the dressing, combine all ingredients, and blend in a food processor, blender, or magic bullet (that little machine is the best). Dress the salad, toss, salt and pepper to taste, and serve! *Note* The only thing I’d change here, is that I wouldn’t have forgotten to add 1/2 of an avocado! Don’t make my mistake!!!!!

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