Hurray for Summer! It’s been slow to start this year, but the patios are open and the farmers market is in full swing. I’ve been bringing home bunches of fresh beets. Given that we eat the greens and the root it’s a staple on our market list. Unsurprisingly E is not a fan of beets (do any toddlers eat them?). I tried putting some raw beet in her smoothie but that didn’t go over well; “I smell something mommy, it’s ‘isgusting.” Ok, then.
But I don’t give up that easily when it comes to smuggling nutrients into my child, so I roasted a bunch of beets and tried again. Turns out roasted beets cannot be detected in a smoothie to the same extent as raw ones. Success!
I also created a new hummus recipe, full of sweet roasted beets, lemon, feta and fresh mint. It looks as vibrant as it tastes and is my new go to dip for BBQs. Hope you enjoy it too!
1 Can White Kidney Beans (rinsed and drained)
1/2 cup Extra Virgin Olive Oil
1 Large Beet, roasted
2 Lemons, juice and zest
1 clove of garlic
1 cup of feta
1/2 teaspoon Salt
A large handful of fresh mint
- Place all ingredients except for mint in a food processor or blender and combine until smooth.
- Garnish with Fresh mint
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