Newspaper article St Louis Post-Dispatch (MO)

Roasted Beet Hummus

Newspaper article St Louis Post-Dispatch (MO)

Roasted Beet Hummus

Article excerpt

Yield: 8 servings

1 pound (about 3 medium) beets, trimmed and cleaned

teaspoon fine sea salt, plus more as needed

1 tablespoon fresh lemon juice

1 tablespoon tahini

1 tablespoon extra-virgin olive oil

1. Preheat oven to 400 degrees.

2. Wrap the beets together in aluminum foil, making sure to seal the foil completely (if the beets vary dramatically in size, wrap them individually so you can take them out of the oven one by one as they finish cooking).

3. Place the packet of beets on a rimmed baking sheet or in a roasting pan, and roast until the beets are tender and a paring knife pierces the center without resistance, 45 minutes to 1 hour, or up to 1 hours for extra-large beets. Let the beets cool to the touch. …

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