Beets, two recipes

"Embrace the vibrant hue, beets bring a flavour so true. From earthy sweetness to a crimson hue, these roots will surely dazzle you!"

1. Roasted Beet Salad:

Preheat oven to 400°F (200°C).

Wash and trim beets, then wrap each beet individually in foil.

Roast in the oven for 45-60 minutes or until tender when pierced with a fork.

Let the beets cool, then peel and chop them into cubes.

Toss the roasted beets with mixed greens, crumbled goat cheese, toasted nuts (like walnuts or pecans), and a balsamic vinaigrette for a delicious salad.

2. Beet Hummus:

Roast or boil beets until soft, then peel and chop them.

In a food processor, combine cooked beets, chickpeas, tahini, lemon juice, garlic, cumin, and olive oil.

Blend until smooth, adding water if needed for desired consistency.

Serve the beet hummus with pita bread, crackers, or veggies for dipping.