Calories 72 Total Fat 3 g Sodium 58 mg Carbohydrates 9 g
*Makes approximately 12 servings, ¼ cup each
- Three medium beets, peeled and diced into 1.5 inch pieces
- 2 tablespoons + 1/2 teaspoon olive oil
- 1 small head of garlic, roasted
- 1 15-ounce can white beans, rinsed and drained
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1 teaspoon ground cayenne pepper
- 2 tablespoons water
Preheat oven to 425˚.
To roast the garlic: Slice horizontally through the whole head of garlic, about a third of the way from the top. Remove the top, drizzle the opened cloves with 1/2 teaspoon olive oil, sprinkle with salt and pepper, and replace the top. Wrap the garlic head in aluminum foil so that it is sealed but the foil is loose around the garlic. Place in the 425˚ oven and allow to roast while you proceed with the remainder of the recipe.
To roast the beets: Toss beets with remaining olive oil and salt & pepper to taste. Spread onto a foil-lined baking sheet and roast for approximately 40 minutes or until tender and slightly charred, tossing halfway through. The beets and the garlic will be done at the same time. Allow the beets and garlic to cool until you can comfortably handle them. Gently squeeze the roasted cloves of garlic out of their pods. Add the garlic, beets, white beans, and spices to the bowl of a food processor. Process at medium speed slowly drizzling the water through the feeding tube until you reach the desired consistency. Serve with sliced veggies or toasted pita wedges.