Hummus, Quinoa & Beetroot Salad

make a colorful salad

Posted by francine s.

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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)

  • 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

Steps (4 steps, 60 minutes)

  1. 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.

  2. 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.

  3. 3

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

  4. 4

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