One of my kids favourite snacks is hummus! They LOVE the stuff and can’t get enough of it. Don’t get me wrong, I like hummus too, but I do like an extra “umph” or flavour boost to my hummus and thats where my love of beets comes in.
In my mind beets can do no wrong, unless you wear a white t-shirt that when working with them. Then they can do all kids of wrong (to your clothes). But don’t let the colour deter you from eating them as they are as healthy as they are delicious!
Beets are packed with essential nutrients and are a great source of fibre, Vitamin C, iron, potassium, magnesium and vitamin B9 (folate). Beets have been known to improve exercise performance, lower blood pressure and improve blood flow. There are a few different varieties of beets such a golden or candy cane. Both are equally delicious and if the thought of red fingers puts you off, golden beets are a great alternative as they are gold colour instead of bright red.
Also, do not throw out those beet tips! There is lots of nutrition packed into the stems too and they can be added to smoothies, or wrapped over bread and covered in a dill sauce as per the traditional Ukrainian recipes. Whatever you do find a way to use them to your liking and therefore use all parts of the beets and do our part for the environment.
Roasted Beet Hummus
- 4 medium beets
- 1/2 cup tahini
- 2 tbsp olive oil
- 1/4 cup lemon juice (approx. one lemon)
- 1 tsp sea salt
- 1 clove garlic
- 1/2 tsp cumin
- Preheat oven to 425 degress. Wash, peel and cut beets and toss with 1 teaspoon olive oil. Arrange on baking sheet lined with parchment paper and bake for 35 minutes or until they are soft and cooked through.
- While the beets are cooling add remaining ingredients into your food processor. Add cooled beets and blend until smooth. You can also add up to 1/4 cup of cold water if you like the texture a bit thinner. Season to taste with more salt if required.