Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Thursday, March 4, 2010

Beet & Grapefruit Salad with Black-Eyed Peas

My friend Catherine came to dinner and I wanted to create something really special for her that was vegan, gluten-free, and completely delicious. She loved it so much I'm going to name this recipe "Catherine's Salad." I just love beets--everything about them. The color, the earthy & sweet flavor, the dirt. Everything! The colors in this salad are beautiful and it's ingredients are substantial enough to serve it as a main course. It's combination of veggies and fruit is sweet, tangy and sour. The dressing is a combo of raspberry, mustard and balsamic vinegar. It's companions at dinner were coriander roasted yams and asparagus with chevre. It was a divine dinner. Enjoy the recipe!

In Health,
Miss Jolie Ann

Beet & Grapefruit Salad with Black-Eyed Peas
aka "Catherine's Salad"
Serves 4

1 cup dried black-eyed peas
1 bay leaf
1 tsp dried rosemary
4 beets, rinsed & tops removed
1 tbsp sugar-free 100% fruit raspberry preserves
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
1 tbsp + 1/4 cup balsamic vinegar
sea salt & black pepper
4 cups mixed greens, washed & dried
1 red grapefruit, peeled, and segments skinned into small pieces
2 ripe avocados, halved, pitted, peeled, and sliced

1. Rinse the black-eyed peas and remove any grit. Place in a large pot, add bay leaf, dried rosemary, and cover with water. Bring water to a boil. Reduce heat to medium and let simmer until black-eyed peas are cooked, but not mushy. Approximately 40 minutes. Drain & set aside.
2. While black-eyed peas are cooking, remove tops from the beets and rinse. Place in a large pot and cover with water. Bring water to boil. Reduce heat to medium and let simmer until beets are tender all the way through when pierced with a fork. Once cooked, remove from heat, drain water, rinse and let soak in fresh cool water for a few minutes. Once beets are cool to the touch, pull the skins off with your fingers. They should easily fall off. Cut the beets in half and thinly slice each half. Put slices in a bowl and add 1 tbsp of balsamic vinegar plus a sprinkle of salt & pepper. Set aside.
3. Once the black-eyed peas are cool begin the dressing. In a small bowl combine the raspberry preserves, Dijon mustard, olive oil, remaining 1/4 cup balsamic vinegar and salt & pepper to your desired taste. Stir with whisk until well mixed. Combine the dressing and the black-eyed peas until combined.
4. Divide the salad greens among 4 plates. Divide the black-eyed peas into 4 portions and add to the top of the lettuce on each plate. Divide the beets and arrange on top of the black-eyed peas on each plate. Divide the grapefruit pieces and arrange on top of the beets on each plate. Divide the avocado slices and arrange on the top of salads.

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