Hummus, Quinoa & Beetroot Salad

make a colorful salad

https://www.cutoutandkeep.net/projects/wild-blackberry-risotto • Posted by francine s.

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

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

Project Budget

Time

Difficulty

Description

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

Instructions

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

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