It's no secret, I'm a lover of the beet. I talked recently about incorporating beets in the little one's diet in my Operation Veggie series and now we are going to talk about incorporating them into the grown up's diet too! A lot of adults are turned off by beets but they are an amazing super food full of vitamin C, fiber, potassium, and are wonderful for fertility thanks to their high levels of vitamin B!
Recently I picked up some Purple and Golden beets from my local organic produce section and decided to try something new! I wanted to see if I could make every part of the beet count, while making something yummy that I could share with my beet loathing husband.
My first thought was a beet hummus (pictured above). I had seen it all over Pinterest so I decided to use my golden beets instead of the purple for something different. I was so impressed by the results and the husband and little ones were so pleased and weren't turned off by the beet flavor at all! First success!
GOLDEN BEET HUMMUS //2 medium golden beets
2 Cups cooked chickpeas
3 cloves Garlic
⅓ Cup Olive Oil
¾ Teaspoon Sea Salt
½ Meyer Lemon, juiced
½ Teaspoon Cumin
½ Teaspoon Turmeric
¾ Teaspoon Tahini
Preheat your oven to 375 degrees F. Wash and trim your beets and then wrap them in foil and roast them for around an hour. Do not toss your beet greens! Keep them for later, we will be using them!
After beets are done roasting let them completely cool and then remove their skin and cube them.
Add your beets, garlic, olive oil, salt, cumin, turmeric, chickpeas, and tahini to your food processor. For the smoothest hummus is suggest taking the extra time to take the skin off of all the chickpeas. The difference is life changing. Puree the mixture and then add in your lemon juice! You can adjust the consistency of the hummus by adding more or less lemon juice. I garnished my hummus with a little drizzle of olive oil, a sprinkle of chipotle chili powder, and a few little pieces of beet and beet green.
ROASTED BEETS WITH A BALSAMIC GLAZE //
3 medium-sized golden beets, tops removed
3 medium-sized red beets, tops removed
Salt and pepper, to taste
½ cup balsamic vinegar
1 tablespoon honey or maple syrup
As with before, keep those beet greens for later!
Preheat your over to 350 degrees F. Remove the skins from your beets and cube them up. Toss your beets in a light drizzle of olive oil and salt and pepper and then place them on a foil covered baking sheet. Roast them for around an hour or until your beets are soft when poked with a fork. Let beets cool a little. While your beets are cooling combine your vinegar, and honey or maple syrup to a sauce pan and heat it on medium high until it reaches a boil, stirring constantly. Reduce to a simmer and let the glaze become a little thick. Drizzle this mixture over your beets and then serve!
BEET GREEN PESTO //
Beet greens - from about 6 beets
½ cup light packed fresh basil leaves
1 clove garlic
½ cup sliced unsalted almonds
½ cup olive oil (more or less depending on taste and texture)
A squeeze of lemon juice
Fresh cracked pepper
Blanch beet greens and then squeeze out all excess water. Add greens, basil, garlic, and almonds to food processor and combine until mixture is fine. Then drizzle in olive oil and lemon juice until you reach the desired consistency. Add fresh ground pepper and salt to taste and then pulse once more to combine! Serve with your favorite pastas, veggies, or proteins.
I hope that these great recipes inspire you to eat your veggies and utilize every part for optimal nutritional benefits! Let me know if you try any one these yummy treats and tag me on social media if you share your efforts! Enjoy!