Roasted Beet Hummus, Mixed Radish and Citrus Salad with Pistachios
A kaleidoscope of colors with house-made roasted beet hummus, blood oranges, mandarins, and a variety of watermelon, black and purple radishes tossed with Hellmann’s Smoked Peach Dressing. Topped with micro greens and roasted pistachios.
Vegan
Salads
Main Course
Gluten free
Ingredients per serving
Prepare the Beets
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Beets, small, peeled and quartered 3.0 each
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Garlic cloves 4.0 each
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Olive oil 30.0 ml
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Salt and Pepper, to taste
Prepare the Roasted Beet Hummus
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Prepared Roasted Beets 230.0 g
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Chick peas, canned, drained 2.0 cans (470 g)
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Tahini 125.0 ml
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Lemon, zested 1.0 each
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Lemon juice, fresh pressed 2.0 each
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Citric acid 2.5 g
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Sriracha sauce 6.5 g
Prepare the Salad
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Prepared Roasted Beet Hummus 615.0 g
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Mixed radishes (black, watermelon, purple), very thinly sliced 900.0 g
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Blood orange segments 415.0 g
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Satsuma mandarin segments 490.0 g
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Micro greens 100.0 g
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Pistachio, toasted 85.0 g
Preparation
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Prepare the Beets
- Combine beets with garlic and olive oil, and season with salt and pepper. Roast, covered, at 190°C for 40 minutes or until soft. Cool.
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Prepare the Roasted Beet Hummus
- Combine 230 g prepared roasted beets, including garlic in a food processor with drained chick peas, tahini, lemon zest and juice, citric acid and sriracha. Puree until smooth. Add a little water if needed to thin. Season to taste.
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Prepare the Salad
- For each portion, spread 62 g beet hummus on a plate. Toss 90 g sliced radishes and 43 g of each of the citrus segments with 45 ml Hellmann's Smoked Peach Dressing. Arrange on the plate.
- Garnish with 10 g micro greens and 9 g pistachios.
