Hummus, Quinoa & Beetroot Salad
make a colorful salad
Posted by francine s.
About
A creamy hummus topped with roasted beets and fresh herbs like a pretty miniature vegetable garden
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You Will Need (8 things)
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1 cup cooked butterbeans
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2 tablespoons extra-virgin olive oil
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1 tablespoon sour cream
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juice of 1/2 lemon
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salt/pepper to taste
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1 roasted red beet, cut into parts
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1 roasted yellow beet, cut into parts
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handful fresh herbs and edible flowers
Steps (4 steps, 60 minutes)
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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.
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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.
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3
Spread the butterbean hummus on a serving plate and arrange the beets on top, alternating red and yellow.
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4
Stick leaves of basil, dill and mint in between, as well as edible flowers. Serve immediately.