My garden is overflowing with beets right now and I have been looking for new delicious ways to use them. I found this on the Simply Recipes website. It not only tastes great now, it freezes well and can be enjoyed all winter. How about red beet hummus and green pesto as dips for the Christmas holiday?
Ingredients
1/2 pound beets
2 Tablespoons tahini
5 Tablespoons lemon juice
1 large clove garlic, chopped
1 Tablespoon ground cumin
1 Tablespoon lemon zest
Freshly ground pepper
Instructions
Scrub the beets and cut off tops and root. Roast the beets by placing them in a covered dish with 1/4 inch water. Bake at 375 for about an hour or until beets pierce easily with fork. Alternatively, beets can be boiled for about 1/2 hour. Allow beets to cool and peel.
Cut beets into a coarse chop/
Place all ingredients into a food processor and pulse until smooth. Taste and adjust seasonings as desired.
Chill and store in refrigerator or freeze.
Serve with pita chips or sliced cucumber and celery.
Also great on a crostini with goat cheese and chopped mint.
Recipe source: Simply Recipes.
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