Nonstick aluminum foil
1 cup canned cooked beets, drained and rinsed
1 (15.5-oz) can reduced-sodium black beans, drained and rinsed
1 cup precooked brown rice
3/4 cup old-fashioned oats
1 tablespoon ground flaxseeds
1 tablespoon chili powder
3/4 teaspoon ground cumin
2 teaspoons salt-free garlic-herb seasoning
1/2 teaspoon kosher salt
1 small red onion, thinly sliced
4 tablespoons dairy- and egg-free ranch dressing, divided
4 cups organic spring mix salad greens
4 tablespoons roasted garlic hummus
- Preheat oven to 450°F. Line baking sheet with foil; coat with spray. Drain and rinse beans and beets (1 cup). Place in food processor bowl: beets, rice, oats, flax, chili powder, cumin, seasoning, and salt; process until smooth.
- Add beans and pulse 2–3 times or until beans are roughly chopped. Scoop 1 cup mixture onto baking sheet; press and form into patties. Repeat 3 more times to make 4 patties total. Bake patties 6 minutes, then flip patties over and bake 5–6 more minutes or until hot and crispy on the edges. Let stand to cool.
- Slice red onion into strips (about 1/2 cup). Combine 2 tablespoons ranch dressing and salad greens; toss to coat. Place salad greens on serving plate, then top with black bean-beet cakes. Top each cake with even amounts of hummus and red onions; drizzle with remaining 2 tablespoons ranch dressing. Serve.
NOTE: Serve this recipe on a whole wheat bun for a great burger.