Roasted Beet Hummus

Roasted Beet Hummus

Cut down prep time by buying pre-cooked beets. Serve with sliced raw veggies like fennel, sugar snap peas, carrots and bell peppers for serving. Or make little beet hummus tacos with endive or lettuce leaves filled with hummus. Can be refrigerated for up to 5 days.

Follow these steps if you don’t have pre-cooked beets:

  1. Pre-heat oven to 400 degrees F.
  2. Remove the skin from beets with a peeler.  Trim away the leaves and the ‘tails’.
  3. Place beets in a COVERED baking dish with a 1/4 inch of water and cook about 30-40 minutes, or until easily pierced with a fork.

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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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