To Beet or Not To Beet, That is the Question
Happy Valentine’s Day!
In today’s post I am sharing two delicious beet recipes, Beet Hummus and Red Quinoa Kale Salad with Beets and Brussels.
Valentine’s Day doesn’t have to be about sweets and treats. Our favorite memories are of making individualized home made cards. For weeks I’d help come up with goofy sayings like “Bee Mine,” “Owl Always Love You,” “You’re Cute and I’m Not a Lion,” “You are Such a Deer to Me,” “I Love You So Much I Can’t Bear it, and “Whale You Be Mine?” Ok I’ll stop!! I guess I miss those days.
Valentines can still be fun without sugar. Have your family help you come up with a red and pink themed dinner menu. Beets have such great color pigment. They are vibrant and are good for you. Add beets to side dishes and instantly spruce up the red and pink!
Have you tried beet Hummus yet? I picked some up a couple weeks ago from Trader Joe’s to taste.
Not only is beet hummus a gorgeous shade of magenta, it tastes surprisingly good! It’s like the hummus you would expect with a sweet edge to it. Making beet hummus at home is a snap. You can take your traditional hummus recipe and simply toss in some beets.
If you want to have a bright pink hummus and get the ratios right, use this great recipe by Kelly of Eat Yourself Skinny:
- 2 small to medium beets,
- 1 (15.5 oz) can chickpeas, drained and rinsed
- ¼ cup tahini
- 3 to 4 cloves garlic
- 3 Tbsp lemon juice
- 2 tsp. lemon zest
- ½ tsp. cumin
- 1 tsp. sea salt
- 2 to 3 Tbsp olive oil
- Preheat oven to 400 degrees F.
- Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
- Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
- Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
- Serve and enjoy!
- 1 Cup red quinoa
- 2 Cups veggie broth
- Organic Kale
- Red & yellow cherry tomatoes
- 1 pound Blueberries
- 1 large head of cauliflower, around 2 cups chopped
- 1 jar cut beets in vinaigrette (15.5 oz jar cooked beets)
- 10 oz brussels sprouts
- arils of one pomegranate
- small handful of sliced almonds (optional)
- Bring veggie broth to a boil
- Add quinoa
- Bring back to a boil and cook on medium high about 5 minutes
- Reduce heat to low, cover, and simmer for 10 to 15 more minutes
- Allow quinoa to cool
- Wash veggies and fruit
- Slice tomatoes in half
- Add veggies and fruit to kale
- Cook brussels sprouts a couple minutes in microwave
- Sprinkle on feta cheese and almonds
I hope you found some loving and healthy inspiration in this post for a heart healthy, red themed dinner.