A kaleidoscope of colors with house-made roasted beet hummus, blood oranges, mandarins, and a variety of watermelon, black and purple radishes tossed with Hellmann’s Smoked Peach Dressing. Topped with micro greens and roasted pistachios.
Ingredients
Prepare the Beets
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Beets, small, peeled and quartered 3 each
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Garlic 4 cloves
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Olive oil 2 Tbsp
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Salt and Pepper, to taste
Prepare the Roasted Beet Hummus
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Prepared roasted beets 8 oz
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Chickpeas, canned, washed and drained 2 cans (15 oz. ea.)
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Tahini 0.5 cup
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Lemon zest 1 each
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Lemon juice, fresh 2 each
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Citric acid 0.5 tsp
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Sriracha (Thai hot sauce) 1 tsp
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Salt and Pepper, to taste
Prepare the Salad
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Prepared Roasted Beet Hummus 2.5 cups
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Mixed radishes (black, watermelon, purple), very thinly sliced 2 lbs
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Blood orange segments 2.5 cups
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Satsuma mandarin segments 2.5 cups
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Micro greens 2.5 cups
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Roasted pistachios 0.67 cup
Preparation
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Prepare the Beets
- Combine beets with garlic and olive oil, and season with salt and pepper. Roast, covered, at 375°F for 40 minutes or until soft. Cool.
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Prepare the Roasted Beet Hummus
- Combine 8 oz. prepared roasted beets, including garlic in a food processor with drained chick peas, tahini, lemon zest and juice, citric acid and sriracha. Puree until smooth. Add a little water if needed to thin. Season to taste.
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Prepare the Salad
- For each portion, spread ¼ cup beet hummus on a plate. Toss 3 oz. sliced radishes and ¼ cup of each of the citrus segments with 1.5 oz. Hellmann’s Smoked Peach Dressing. Arrange on the plate.
- Garnish with ¼ cup micro greens and 1 Tbsp. pistachios.