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Cost
$ $ $ $ $
Difficulty
• • • •
Time
1h00
Serves
4

make a colorful salad
A creamy hummus topped with roasted beets and fresh herbs like a pretty miniature vegetable garden

Posted by francine s. Published See francine s.'s 7 projects »
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You Will Need

1 cup cooked butterbeans
2 tablespoons extra-virgin olive oil
1 tablespoon sour cream
juice of 1/2 lemon
salt/pepper to taste
1 roasted red beet, cut into parts
1 roasted yellow beet, cut into parts
handful fresh herbs and edible flowers
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Spread the butterbean hummus on a serving plate and arrange the beets on top, alternating red and yellow.

  • Step 4

    Stick leaves of basil, dill and mint in between, as well as edible flowers. Serve immediately.

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