Turn up the beets! This recipe celebrates beets in all their glory. And it is perfect with the upcoming garden season upon us. I love to grow beets in the summer and this recipe makes for a healthy and colorful appetizer for any spring or summer festivity from bbq to picnic to potluck.
This recipe was part of my feature this week on the morning TV show, Colorado’s Best. I did a segment on Spring Entertaining with food allergies. You can watch the whole segment here.
When I think of beets, I can’t help but thing of author Tom Robbins’ book Jitterbug Perfume.
“The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies..”
Roasted Beet Hummus
- 2 red beets, scrubbed and diced.
- 1/2 cup of olive oil
- 2 tablespoons tahini
- 1 can drained garbanzo beans
- zest of 1 lime
- juice of half a lime
- salt and pepper to taste
Preheat oven to 350. Put the beets in an oven dish and brushed with a touch of olive oil. Roasted beets for an hour. Once beets are done. Pull out and let cool. In a food processor, mix beets with olive oil, tahini, garbanzo beans, half of the lime zest, juice of half a lime and salt and pepper to taste. To serve, garnish with rest of lime zest and cilantro. Serve with gluten free crackers.