Roasted Beet "Hummus" with Root Vegetable Dippers

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30 APPROVED AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
Snack time doesn’t have to be boring when you’re eating healthy. The same old carrot sticks or piece of fruit can be wildly uninspiring when repeated over and over and over. We love getting creative with different plant-based dips, and with all the beautiful root vegetables this season, we thought we’d give beet hummus a try! And don’t you worry Whole30ers, there are no legumes used in this “hummus”, just simple ingredients like beets, tahini, olive oil, mint, lemon juice, garlic, and salt. We served it with roasted root vegetables but it’s great with pretty much anything. Raw veggies, apple slices, on a salad, or on your holiday party platter.
Have you ever seen a more beautiful snack? Vibrant and rich colors like this only occur in nature. Here at Model Meals, we care a lot about what our food looks like, but truly its what's on the inside that counts...right? Look at that plate posing for the camera. Really putting the "model" in Model Meals.
  
A bit about beets: They give you stamina! If you need a pre-workout boost or extra energy for those holiday shopping marathons, beets have got your back. Chef Christian needs all the energy he can get! Those chips don't mandolin themselves!
They also fight inflammation. Keep this delectable dip on hand all season so you don't get sore picking up those amazon packages off your porch. Chef Lauren loves to beet it up. Chopping arm is no joke.
Beets also detox your blood and liver. With the holiday invitations piling up, you know you are going to want a post party snack that makes you feel better about the choices you made the night before.
  
So take a few moments to whip up this yummy and super healthy snack, get back to your roots (get it?), and remember to make it pretty!
Serves 4
*use organic ingredients whenever possible*
"hummus"
3 large red beets 
2 TBLS tahini
2-3 garlic cloves 
1 tsp salt 
1/4 cup olive oil 
Fresh mint, chopped for garnish 
root veggie chips
sweet potatoes
parsnips
carrots 
cooking fat of choice (we use ghee)
For the "hummus": Start by roasting your beets. Heat oven to 375 degrees. Rub beets with cooking fat and place them on a sheet of foil. Roll up the foil so that beets are completely encased. Place your foil wrapped beets on a baking sheet and bake for 45 to 60 minutes. Remove beets from foil envelope and allow to cool. Once they are cool enough to handle, rub the skins off and cut the beets into chunks.
Place your roasted beets, along with the remaining ingredients (minus the mint) into a blender. Purée until smooth. You may need to add a few more drizzles of olive oil to get your desired consistency. Garnish with fresh chopped mint. 
For the root veggie chips: Heat oven to 400 degrees. Slice root vegetables thin. A mondolin works best. Watch you fingers! Place your root chips in a large bowl and drizzle with cooking fat. Toss chips until they are coated. Lay them out flat on a parchment lined baking sheet. Roast until slightly crispy, approximately 10 minutes. Remove from oven and salt immediately. Allow them to cool before serving. 

← Older Post Newer Post →



Leave a comment