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
-
Beets, small, peeled and quartered 3.0 each
-
Garlic 4.0 cloves
-
Olive oil 2.0 Tbsp
-
Salt and Pepper, to taste
Prepare the Roasted Beet Hummus
-
Prepared roasted beets 8.0 oz
-
Chickpeas, canned, washed and drained 2.0 cans (15 oz. ea.)
-
Tahini 0.5 cup
-
Lemon zest 1.0 each
-
Lemon juice, fresh 2.0 each
-
Citric acid 0.5 tsp
-
Sriracha (Thai hot sauce) 1.0 tsp
Prepare the Salad
-
Prepared Roasted Beet Hummus 2.5 cups
-
Mixed radishes (black, watermelon, purple), very thinly sliced 2.0 lbs
-
Blood orange segments 2.5 cups
-
Satsuma mandarin segments 2.5 cups
-
Micro greens 2.5 cups
-
Roasted pistachios 0.67 cup
Preparation
-
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.
-
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.
-
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.