make a colorful salad
A creamy hummus topped with roasted beets and fresh herbs like a pretty miniature vegetable garden
You Will Need
In a foodprocessor, whizz the butterbeans with 1 tablespoon olive oil, sour cream and 1/2 of the lemon juice to a smooth puree (add more olive oil and/or lemon juice if you think it calls for it). Season to taste with salt and pepper.
Toss red beets and yellow beet (each in a different bowl) with remaining olive oil and lemon juice. Season to taste with salt and pepper.
Spread the butterbean hummus on a serving plate and arrange the beets on top, alternating red and yellow.
Stick leaves of basil, dill and mint in between, as well as edible flowers. Serve immediately.