Here’s a similar recipe to the one I made this weekend for our Bella Cucina Farmer’s Market Baskets. Last weeks batch was made with red beets, so the color was much more vibrant, but I really love this dusty rose color too. Like many recipes, you can use a core recipe and change it up with seasonal ingredients or pantry variations. This is definitely one of those recipes.
4-6 small red, golden or chiogga beets
2 Tablespoons Bella Cucina Extra Virgin olive oil
3 cloves of garlic in their skins (or 1 clove if using fresh)
1 teaspoon Bella Cucina Wild Oregano & Sage salt
1- 14 oz. can of chickpeas
3/4 cup tahini (I used Joyva brand)
3 Tablespoons lemon juice (about the Juice of 1 lemon)
1 teaspoon ground cumin
2 Tablespoons Bella Cucina extra virgin olive oil
1/2 cup water
1 teaspoon Bella Cucina Rose & Pink Peppercorn salt
sesame seeds & salt for garnish
Pre-heat oven to 375 degrees F.
Cut tops off beets. Place in sheet of tinfoil with the garlic. Drizzle with olive oil and season with salt and pepper. Cool for 45 minutes, or until beets pierce easily with a knife. Remove from oven to cool. When the beets are cool enough to handle, remove the skins.
Place the beets in a food processor. Squeeze the garlic from the cloves, or add 1 fresh garlic clove. Add the chickpeas, tahini, lemon juice, cumin, olive oil and salt. Process until pureed. Add the water and continue processing until smooth. Taste for seasoning. Adjust lemon as needed. Garnish with sesame seeds and a sprinkling of Rose & Pink Peppercorn Salt.
Serve with sliced cucumbers, endive, sugar snap peas, watermelon radishes and/or Nuts & Seeds grain free bread. You can make a salad dressing with the
Here’s some variations you might want to try using the core recipe:
1 -6 oz. jar Sweet Pepper Pesto or Golden Pepper Pesto
1 wedge of Preserved Lemons + 2 Tablespoons Mint & Pistachio Pesto