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Prepare the Beets

  • Beets, small, peeled and quartered 3 each
  • Garlic cloves 4 each
  • Olive oil 30 ml
  • Salt and Pepper, to taste

Prepare the Roasted Beet Hummus

  • Prepared Roasted Beets 230 g
  • Chick peas, canned, drained 2 cans (470 g)
  • Tahini 125 ml
  • Lemon, zested 1 each
  • Lemon juice, fresh pressed 2 each
  • Citric acid 2.5 g
  • Sriracha sauce 6.5 g

Prepare the Salad

  1. 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.
  2. 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.
  3. 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.