Beet Hummus

Course Appetizer, Side Dish, Snack
Cuisine American

1 pound red beets washed, peeled and cut into large chunksq
1 15 oz can chickpeas (garbanzo beans) drained and rinsed
3 cloves garlic crushed
1/4 cup tahini
1/2 cup fresh lemon juice
1 tablespoon ground cumin
2 tablespoon olive oil
1/2 teaspoon salt
olive oil for drizzling

Boil, steam or roast beets until tender. When cool, slip the peels off, cut into large chunks and puree the beets in a blender or food processor in batches.
Add the remaining ingredients except for the olive oil for drizzling.
Blend until creamy, scraping down sides as needed.
Adjust to taste with lemon juice, olive oil and salt.
Refrigerate up to 3 days.

Notes:

Nutrition information per serving: Calories 150; Total Fat 8g; Saturated Fat 1g; Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 5g; Dietary Fiber 3g, and Protein 5g.

Author:Stacie Traylor

Categories: Recipes Tags: beets, sugar snap peas, vegan

Beet Sugar Snap Pea Salad

Course Salad, Side Dish
Cuisine American, Gluten Free, Vegan

1/2 small red onion sliced thinly
3 tablespoons rice vinegar or any vinegar you like
1 teaspoon ground coriander lightly toasted
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive oil
1 bunch beets quartered and steamed, any variety
1/2 pound sugar snap peas trimmed (raw)

Mix all ingredients in a bowl and serve.

Notes:

Serves 4

Nutrition Information: Calories 136; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 68mg; Total Carbohydrates 16g; Dietary Fiber 4g, and Protein 3g.

Author:Stacie Traylor

Categories: Recipes Tags: beets, Farm to Table, oranges

Farm to Table: Beet and Orange Salad

Course Salad, Side Dish
Cuisine Vegan

4 pounds beets trimmed, but unpeeled
12 oranges rind and pith cut free with a serrated knife and sections cut away from the membranes
1 teaspoon freshly grated orange zest
1/4 cup freshly squeezed navel orange juice
2 tablespoons sugar optional
1/2 cup white vinegar
1/2 cup extra virgin olive oil
sea salt and freshly ground black pepper
2 red onions thinly sliced
chopped fresh flat leaf parsley for garnish

Place the beets in a pot and cover with cold water. Bring to a boil, lower the heat, and simmer until tender, about 40 minutes. Drain the beets and let them cool, then peel and cut into 1 inch wedges.
In a small saucepan, combine zest, orange juice, sugar and vinegar. Boil the mixture until it is reduced to about 1/4 cup. Let the mixture cool.
In a large bowl, whisk together the orange mixture, oil, salt and pepper to form a smooth dressing.
Add the beet slices, orange segments, and onion to the dressing and mix until well combined. Transfer to a serving bowl and garnish with parsley.

Notes:

Serves 12

Nutrition Information: Calories 236; Total Fat 9g; Saturated Fat 1g; Cholesterol 0mg; Sodium 121mg; Total Carbohydrates 38g; Dietary Fiber 8g, and Protein 4g.

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