#Learn2Love | Beets 3 Delicious Ways
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Today we’re making roasted beet risotto, beet hummus & a yummy beet salad!
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Roasted Beet Hummus
1 beet, roasted, peeled and chopped
1 can chickpeas, rinsed and drained
2 cloves garlic, minced
1 lemon, juiced and zested
1 tbsp tahini (optional)
salt and pepper
¼ cup olive oil
In the bowl of your food processor, combine beets, chickpeas, garlic, tahini, lemon, salt and pepper.
Blend until mixture begins to become smooth.
Add olive oil while continuing to blend until the hummus has reached desired consistency.
Store in the refrigerator for up to 5 days.
Beet Salad with Quinoa, Walnuts and Goat Cheese
3 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp honey
½ tsp Dijon mustard
2 beets, roasted, peeled and chopped
½ cup goat cheese, crumbled
¼ walnuts, toasted
1 cup quinoa cooked
arugula OR baby spinach
In a small bowl, combine olive oil, vinegar, honey, Dijon mustard, salt and pepper.
Stir well and set aside.
In a large bowl, layer arugula, cooked quinoa, roasted beets, walnuts
and goat cheese.
Dress with vinaigrette and toss.
Roasted Beet Risotto
2 beets, roasted, peeled and finely diced
2 tbsp olive oil
1 small onion
1 clove garlic, minced
1 cup Arborio rice
½ cup white wine
3 cups vegetable OR chicken broth
1 tbsp butter
¼ cup parmesan, freshly grated
fresh thyme leaves
salt and pepper
In a large skillet, heat olive oil over medium high.
Add onion and cook until translucent, 2-3 minutes.
Add garlic and cook until fragrant, another 30 seconds.
Add white wine and Arborio rice.
Stir until almost all of the wine has evaporated.
Add ½ cup of broth and stir until it has been absorbed, 3-4 minutes.
Repeat until all of the broth has been used and the risotto is soft and creamy.
Finish by stirring in butter, parmesan, fresh thyme and beets.
Serve immediately with lots of fresh pepper.
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