Un-“Beet”-able Root Vegetable
Lisa Grentz, MS, RDN, CD/LDN, FAND
Beetroot, or beets as they are known in the United States, are a root vegetable that grow in the ground. Beets are loaded with folate, manganese, copper, potassium, magnesium, iron, vitamin A, vitamin K, and fiber, giving them a strong nutrient profile. In addition, beets are rich in phytonutrients and antioxidants. Their distinct red pigment comes from the betalin compound, which possess a number of anti-inflammatory properties. The combination of plant compounds found in beets support heart, brain, and digestive health.
The next time you are in the mood for hummus, consider making this variation using beets. Blending beets into this smooth, creamy dip makes a delicious and colorful snack.
Beet Hummus
2 medium beets
1 can (15-ounce) garbanzo beans, rinsed and drained
4 Tbsp. olive oil
1 Tbsp. tahini
Juice from half a lemon
2 large cloves garlic, minced
½ tsp. cumin
½ tsp. fine sea salt
2-4 Tbsp. water
Instructions
Remove stems and peel beets. Using a fork or knife, pierce the beets then place them in a small microwave safe bowl with 3-4 tablespoons water, cover with plastic wrap, and microwave for 5 minutes. Carefully remove the plastic wrap and test the beets to make sure they pierce easily with a knife. Drain water, cut beets into quarters, and allow beets to cool.
In a blender, combine beets, garbanzo beans, olive oil, tahini, lemon juice, garlic, cumin, and salt. Blend for 1 minute, scrape down the sides of the blender canister, and blend for another minute, adding water as needed to achieve a creamy consistency.