Recipes
Beet Hummus
Yield: 2 cups
Ingredients:
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked (roasted, steamed, or boiled), peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
Directions:
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint. Wonderful on sandwiches too!
Simple Roasted Beets
Ingredients:
Beets (any quantity you desire)
Directions:
Heat oven to 425º F and wrap beets in foil. Once preheated roast for about 1 1/2 hours. Let beets cool and then simply rub the skin off and slice. Can be used for so many recipes, topping for salads, soups, dips, smoothies!
Citrus-Ginger Roasted Beets and Carrots
4 beets, peeled and sliced
3 large carrots, peeled and quartered
1 tablespoon olive oil
1 teaspoon sea salt
1/3 cup fresh pink grapefruit juice
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon ground ginger
1/2 teaspoon soy sauce
1 tablespoon olive oil
Prep 25 m • Cook 1 h • Ready In 1 h 25 m
- Preheat oven to 400 degrees F (200 degrees C).
- Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9×13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
- Bake the vegetables in the preheated oven for 15 minutes.
- Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.
Red Velvet Smoothie
Yield: 1 smoothie
Ingredients:
1/2 cup Greek Yogurt- plan or vanilla
1/4-1/2 cup milk
1/3 cup roasted beets (I used mostly golden beets and a few red beets for color. The golden beets tend to have to have less of that earthy-beet taste)
2 teaspoons ground cinnamon
2 tablespoon cocoa powder
1/3 cup frozen raspberries
Half of a frozen banana (optional)
*4-6 drops liquid stevia or a few tsp. of your favorite sweetener
Directions:
Place everything in a blender and puree. Great served warm or cold!