The Perfect Dish to Transition you From Summer to Fall

Beets happen to be one of my favorite root vegetables. They are sweet, satisfying, filled with antioxidants, and offer a pretty pink-purple hue to your dish. Beets tend to be harvested at the end of the summer, when we are just starting to think about warm, Fall recipes, but not quite ready to let go of summer yet, which is why right now is the perfect time add them to your meals. They also happen to go really well blended up into your classic hummus recipe!

Beets are an excellent source of a certain type of phytonutrients called betalains, which have powerful antioxidant and anti-inflammatory properties. Betalains also act as a natural plant pigment and are responsible for providing beets with their vibrant color and help protect against the development of certain types of cancer and disease. Plus, beet greens contain a good amount of lutein and zeaxanthin, two carotenoids that play a central role in eye health and can reduce the risk of conditions like macular degeneration and cataracts. Are you convinced yet to throw some beets into your diet?!

Roasted Beet Hummus Recipe

(Serves 6-8)

INGREDIENTS:

2 small beets

15 oz chickpeas 

2 Tbsp tahini

2 garlic cloves

1/2 tsp salt

1/4 tsp pepper

1 large lemon

1/4 cup extra virgin olive oil

INSTRUCTIONS:

Preheat your oven to 425 degrees F. and line a baking sheet. Dice beets into small, 1/2 inch cubes, drizzle with olive oil, salt and pepper, and roast for 30-40 minutes until you can easily poke with a fork. Let the beets cool and add to a food processor or high speed blender with remaining ingredients. Blend until smooth. Season with salt and pepper as needed.