Just Beet It: 7 Recipes Inspired by This Fall Vegetable

Photo by: Julie Van Rosendaal
Roasted Beet Hummus
Ingredients:

1-2 beets
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp,

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Photo by: Julie Van Rosendaal
Roasted Beet Hummus
Ingredients:

1-2 beets
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp, or to taste)
1/4 cup thick plain yogurt (optional)
2 Tbsp tahini
1/2-1 tsp cumin
1/4 tsp salt, or to taste
2-4 Tbsp olive oil
Directions:

Wrap the beets in foil and roast at 350ºF for an hour, or until tender (you can tuck them in as you bake other stuff). Cool, peel and slice into chunks. Put everything but the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth. Taste and adjust seasoning (salt, lemon juice, cumin) as you need to. If it's too thick, add more olive oil, yogurt or water.

Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.

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Fri, Nov 2, 2012 2:54 PM EDT
Fall means harvest season, which means root veggies like beets are at their peak - bundles of earthy purple (and orange, and zebra-striped) roots are piled high at the farmers' markets. They keep well, as long as you trim their greens, and are fantastic to cook with if you think beyond simply roasting them. (Not that there's anything wrong with that!) From red velvet cupcakes to roasted beet salads to borscht - here are 7 ways to eat to the beet. - By Julie van Rosendaal



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