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Prepare the Beets

  • Beets, small, peeled and quartered 3 each
  • Garlic 4 cloves
  • Olive oil 2 Tbsp
  • Salt and Pepper, to taste

Prepare the Roasted Beet Hummus

  • Prepared roasted beets 8 oz
  • Chickpeas, canned, washed and drained 2 cans (15 oz. ea.)
  • Tahini 0.5 cup
  • Lemon zest 1 each
  • Lemon juice, fresh 2 each
  • Citric acid 0.5 tsp
  • Sriracha (Thai hot sauce) 1 tsp
  • Salt and Pepper, to taste

Prepare the Salad

  1. 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.
  2. 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.
  3. 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.
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