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.

Ingredients per serving
Prepare the Beets
-
Beets, small, peeled and quartered 3.0 each
-
Garlic cloves 4.0 each
-
Olive oil 30.0 ml
-
Salt and Pepper, to taste
Prepare the Roasted Beet Hummus
-
Prepared Roasted Beets 230.0 g
-
Chick peas, canned, drained 2.0 cans (470 g)
-
Tahini 125.0 ml
-
Lemon, zested 1.0 each
-
Lemon juice, fresh pressed 2.0 each
-
Citric acid 2.5 g
-
Sriracha sauce 6.5 g
Prepare the Salad
-
Prepared Roasted Beet Hummus 615.0 g
-
Mixed radishes (black, watermelon, purple), very thinly sliced 900.0 g
-
Blood orange segments 415.0 g
-
Satsuma mandarin segments 490.0 g
-
Micro greens 100.0 g
-
Pistachio, toasted 85.0 g
Preparation
-
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.
-
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.
-
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.