Here’s an easy snack or hors d’oeuvre for your next party. The addition of beans gives it a creamy texture and due to the beets it has a beautiful color and sweetness. This would be a great recipe to make on a Sunday night, along with cutting up your vegetables and portion it out for the week for a feel good, healthy, delicious snack for the next few days.

Tips:

• You can buy cooked beets in the produce section of the grocery store to make this even easier.

• To roast a beet, preheat your oven to 400 degrees. Place your beet in piece of foil, drizzle with some olive oil. Seal the foil and roast it on a baking sheet until a knife pierces the beet easily. Allow the beet to cool slightly and the skin will easily peel off. Make a bunch at one time and use them in salads too.

• Locally, we can find golden beets and the red ones used here. Both are delicous.

• Don’t like beets? Roast a few carrots whole and use them. It’s really good!

• Refrigerate in an airtight container up to three days.

Roasted Beet Hummus

Originally from www.marthastewart.com

PREP 1 hour

COOK 2 minutes

Makes 6 servings

INGREDIENTS

1 chopped clove garlic

1 large beet, roasted

1 cup canned white beans

2 Tbsp lemon juice

2 Tbsp extra-virgin olive oil

Coarse salt and freshly ground black pepper

Fennel, carrots, celery, cucumbers, peppers, whatever you like, for serving

INSTRUCTIONS

1. In a blender or food processor, puree garlic, beets, beans, lemon juice, and olive oil.

2. Season with salt and pepper. Serve with cut up vegetables.