Beets are rich in fiber, iron, magnesium, potassium and folate. White beans contribute most of the same nutrients as the beets, but add thiamin and lots of vegetable protein. Contrary to what many think, beets are so easy to cook when just simply roasted. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
1 small beet
1 cup cooked white beans (drained and rinsed) 2 Tablespoons fresh lemon juice
1 chopped clove garlic
1 Tablespoon extra virgin olive oil
Coarse salt and freshly ground pepper
Crudite
Directions
1. Preheat oven to 425 degrees.
2. Roast beet until easily pierced with knife, allow to cool and rub off skin.
3. Chop beet, then puree with white beans, lemon juice, garlic and olive oil until combined.
4. Season with salt and pepper.
Sprinkle with more pepper and serve with crudité, whole grain crackers, or as a spread.
Note: Hummus can be stored in the refrigerator in an airtight container up to three days.
Nutritional info: Serving 1/4 cup: Calories; 82, Fat 4g, sat fat, 1g carbs, 9g, protein 3g, fiber 2g
