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Black Bean-Beet Cakes Over Salad Greens
Recipes
Black Bean-Beet Cakes Over Salad Greens
4 servings
30 minutes total

Ingredients

  • Nonstick aluminum foil
  • Cooking spray
  • 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
  • ¾ cup old-fashioned oats
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon chili powder
  • ¾ teaspoon ground cumin
  • 2 teaspoons salt-free garlic-herb seasoning
  • ½ 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

Steps

    1. 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.
    2. 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.
    3. Slice red onion into strips (about ½ 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.

Amount per ¼ recipe serving: Calories 310, Total Fat 11g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 640mg, Total Carb 43g, Fiber 8g, Sugars 4g, Protein 9g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%