We all relate beets to those bright red things that are placed on a salad bar in a restaurant and sometimes have a slimy feel to them. However, if used fresh, and properly, they ignite a dish with an earthy taste that is sure to please the palate and make guests come back for more. And believe it or not, the health benefits of a beet exceeds so many other foods that we love to munch on. They are high in vitamin C, fiber, and in essential minerals like potassium and manganese. Beets also contain the B vitamin folate, which helps reduce the risk of birth defects. They taste delicious, too!
So, without further ado, here is a recipe for a hummus that is amazing, light, and versatile, and also looks so pretty on a holiday table with other appetizers. It goes along great with fresh veggies, chips, crackers, or just on a spoon. Enjoy!
You will need:
1 small beet
1 cup of white beans, rinsed and drained (canned beans work great)
2 tablespoons lemon juice, freshly squeezed
1 tablespoon extra virgin olive oil
1 clove fresh garlic
sea salt and crushed black pepper
What to do:
- Preheat the oven to 425 degrees.
- Roast the beet until soft to the touch. Rub the skin off and discard (you will not need it).
- Coarsely chop the beet, and puree in a food processor with the beans, lemon juice, olive oil, garlic, salt and pepper.
- Serve with fresh vegetables, corn chips, crackers.
- Store in the refrigerator for up to 4 days in an air-tight container.