Even if you’re not a huge fan of raw beets, this simple flavorful recipe will turn you around to a beet-lover! Despite its strange-looking and messy appearance, the beet is also remarkably nutritious for you. Beets improve immunity, help to balance hormones, lower and balance blood pressure, increase circulation, and offers numerous vitamins, minerals, fiber, and antioxidants! Packed with simple, whole ingredients this recipe is savory, sweet, and bursting with a vibrant pink color. It can be served with crackers, sliced veggies, or added to sandwich.
How-To Roast Beets
Preheat oven to 430° F.
Gently rinse beets and trim off stems and leafy tops
Wrap each beet loosely in aluminum foil and place in the middle of oven.
Roast beets until tender and easily pierced with the tip of a knife, about 30-35 mins (Roasting time may vary)
Beets are cooked when easily pierced with a fork or knife and tender.
Remove beets from the oven and take off foil.
Immediately Immerse beets in an ice bath for easy skin removal.
Slice off leaf end after beets are cool enough to handle.
When beets are cooked well, the skin is easily removed. Push skin off using thumbs. If skin doesn't easily strip away, the beets may need more time in the oven. Try another 8-10 minutes. Then rub off the skins with your thumbs or a paper towel (an easy no-mess option)
Simple Creamy Beet Hummus
1 Large (or 2 Medium-sized) Roasted Beets
15 oz Can of Garbanzo Beans
2-3 Garlic Cloves
1/3 cup Tahini
1/3 cup Extra Virgin Olive Oil, plus more for serving
Juice of 2 Lemons
1/2 cup walnuts
1/2 tsp. Cumin
1/2 tsp. Black Pepper
Preheat oven to 430F.
Wrap beets in aluminum foil. Place in oven for 40 minutes to 1 hour, or until tender.
Next, peel the skin of the beets once they are cooled.
In a food processor, combine all ingredients (tender beets, garlic cloves, tahini, extra virgin olive oil, lemon juice, garbanzo beans, walnuts, cumin, sea salt, and black pepper).
Blend for 5-7 minutes, or until the beet hummus is smooth and creamy.
I topped off the beet hummus with micro greens, pistachios, and a drizzle of extra virgin olive oil.
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