The beet

Beetroot, commonly known as beets, are packed with essential vitamins, minerals and plant compounds that help keep your body healthy. They are low in calories and a great source of nutrients, including fiber, folate and vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance.

RECIPE: Roasted Red Beet Hummus Bowl

INGREDIENTS:

For Bowl:

1/3 cup of roasted beet and caper hummus (recipe)
Fresh greens (arugula, spinach, romaine)
Handful of cooked beans or quinoa
Mix of chopped veggies (roasted beets, raw carrots, cucumber, avocado, red pepper)
To Serve: Cold pressed olive oil, freshly squeezed lemon juice, flaky sea salt

Roasted Beet and Caper Hummus:

1 can (or 1 1/2 cups) chickpeas
3 small beets
3 Tbsp. capers, drained
Zest of 1 lemon
4 Tbsp. freshly squeezed lemon juice
1 garlic clove
1 tsp. ground cumin
1/4 cup tahini
2 Tbsp. olive oil
sea salt
1-2 tsp. reserved chickpea water (optional)

DIRECTIONS:

1. Preheat the oven to 400 F. Wrap the beets in individual foil packets and add them to a baking sheet. Roast for 30 minutes or until knife tender. Remove from the oven and cool. When they are cool enough to handle, use a clean dish cloth or paper towel to peel off and discard the skin.
2. In a high-speed blender or food processor, add all of the remaining hummus ingredients. Blend until everything is creamy and dreamy. Taste and add more salt or lemon juice if needed. Add more olive oil or chickpea brine to thin it out if desired.
3. Spread a thick layer of the hummus around the inside of a bowl or plate. Add the avocado, carrots, beans, cucumber and beets and toss. Drizzle with olive oil and lemon juice and season with salt. Toss to coat.