Meatless Monday The Magic of Beets
Beets The fall harvest includes so many jewels in various vegetables. I have always enjoyed my beets, but not everyone finds these fall roots anything to love. To this day, a good friend and fellow foodie thinks that these...
The fall harvest includes so many jewels in various vegetables. I have always enjoyed my beets, but not everyone finds these fall roots anything to love. To this day, a good friend and fellow foodie thinks that these colorful vegetables only taste of the earth and soil in which they grew. The colors and patterns of these globes are fascinating. The choices include a Candy Cane beet. A white beet or Blankoma beet, an heirloom Bull’s Blood beet, a Chiogga Beet with rings of color and a Golden beet. Who knew?
Not matter the choice you make, these fall harvest vegetables are the base of this incredible dip. Might I suggest a switch up on Meatless Monday and pair this dip and Pita Chips with a large Kale Salad or maybe a big bowl of soup for a different dinner option. Once again this recipe was shared by the one-and-only healthy partyologist I know in Nancy Waldeck. She is always generous to share on her quest to help everyone eat healthier and make the best choices.
Beet Hummus – With Homemade Pita Chips
– Recipe courtesy of Nancy Waldeck – Author and Chef of Taste and Savor
- 2 pounds beets, (golden yellow beets were found, but you can use whatever looks good in the grocery store.)
- 3 garlic cloves, grated or minced
- 1 teaspoon red pepper flakes -- suggestion, you might start with ½ teaspoon if you would like less heat in this dish
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Sea salt and fresh ground black pepper
- 1 cup nonfat Greek yogurt
- 1 tablespoon ***Za’atar – see recipe below
- 4 green scallion onions, chopped
- 1/4 cup pistachios, chopped – a great nut to use with this dish!
- 1/4 cup goat cheese, crumbled
- 1 tomato, seeded and chopped
- Preheat the oven to 400F.
- Wash the beets well, and remove the roots and greens.
- Wrap them in aluminum foil and cook them for about an hour, or until soft.
- Remove and cool, then remove the skin and coarsely chop.
- Combine the beets, garlic, red pepper, honey and olive oil in a food processor, and puree until smooth.
- Taste for seasoning and add salt and pepper.
- Spread the dip out on a large platter.
- In a small bowl, whisk together the yogurt with the *** Za, atar.
- Swirl the yogurt mixture over the top of the beet mixture.
- Garnish with the onions, pistachios, goat cheese and tomato.
***Za,atar is a middle eastern seasoning blend that is made with thyme, Sumac, sea salt, and sesame seeds.
To make your own Za,atar, combine 2 tablespoons thyme, 1 teaspoon sumac, ½ teaspoon sea salt, and 1 tablespoon sesame seeds. If you cannot find sumac, substitute ½ tablespoon lemon zest.
To make your own Pita Chips. Cut a package of whole grain Pita Pockets into triangles. Spray or drizzle with olive oil and season with Italian seasonings along with salt and pepper. Bake at 400 degrees until toasted and browned.
*** These will be better than any other Pita Chips you could buy.
Change up your Meatless Monday’s making these meals memorable and full of flavor!