Confession: sometimes when beets show up in my Full Circle delivery, I shove them in my crisper and forget about them. This week, when I discovered the magenta root veggies in my box I was determined to eat them before they grew mold and I had an excuse to compost them. I LOVE the color of beets, but sometimes it sounds like a hassle to prepare them.
This week I also had two giant bunches of cilantro to deal with, so I knew they had to be combined in some way with the beets. What did I come up with? An unconventional, but delicious, hummus recipe.
Roasted Beet and Cilantro Hummus
5 garlic cloves
juice of 1/2 lemon
1/8 cup olive oil
1/2 cup tahini
1 bunch cilantro
1 tsp salt
black pepper to taste
Wrap each beet in tinfoil and roast in a 375 degree oven for one hour. Drizzle the garlic cloves with olive oil and roast them with the beets for the first 15 minutes. Once the beets and the garlic cloves have cooled, mix them with the remaining ingredients in a food processor.
The hummus was lovely on cucumbers, and TH enjoyed it topped with a bit of goat cheese. I think this would be a fun party appetizer. Not only are beets beautiful, but they are truly delicious. Bring them on, Full Circle!
I have to leave you with another fall picture from my favorite neighborhood hiking trail. I love Alaska.