By 300 Sandwiches
Texture, color and health benefits make beets a downright perfect food. They’re packed with vitamin C, fiber and folate. And they’re purple! The only downfall of beets in my world is that they dye your fingers and anything else it touches purple. But, it washes off quickly. I still avoid wearing white when I cook them, to be safe.
Anyway, I was craving beet hummus for a sandwich. I’m less than six weeks away from my wedding, and I need to eat as healthy as possible to be in tip top shape for the big day. Speaking of food, I’ve got to send those menus to the printer this week.
I’ve made beet pesto before, which is amazing on sandwiches. Beet hummus includes tahini, garlic, lemon juice and some seasonings, and the creamy texture make it perfect for sandwiches or as a dip with pita bread or vegetables. I whipped mine up after pressure cooking my beets in about 15 minutes (you should seriously get yourself a pressure cooker if you don’t already have one. They really are magic.) Then, toss all the ingredients in a food processor and viola! Purple veggie condiment magic.
4 small sized beets, cooked until soft and coarsely chopped
1 small garlic clove, minced
2 1/2 tablespoons tahini
4 tablespoons lemon juice
zest of one lemon
pinch of kosher salt
2 to 3 tablespoons olive oil
Toss beets, garlic, tahini, lemon juice, and lemon zest into a food processor. Add black pepper and salt. Combine all in a food processor. Slowly add the olive oil until desired consistency is reached. Adjust seasoning to taste. Scoop into small bowl and serve as a dip, or use as a condiment on sandwiches. Store in an airtight container in the refrigerator. Good for about three days.