This is a great snack which, admittedly, takes a bit of prep in the roasting of the beets – but it has a very vibrant color and an even better taste.
You’ll need 3-4 medium sized beets, 4 cloves of garlic, 1 can (10-12 oz) of white beans (or chick peas, if you are a traditionalist), the juice of 1 lemon (about 2 Tbsp), olive oil, salt and pepper.
This, to me, is the easiest way to roast the beets: cut off the tops and bottoms but don’t peel them, place all of them on a sheet of aluminum foil in a small group. Drizzle some olive oil over the top of them and sprinkle some salt and pepper throughout. Fold up the sides and crimp seal the aluminum foil all around, careful to leave air around the top and sides of the beets – making a sealed “pouch. ” Place on a baking tray in a preheated 400 degree oven for about an hour. You can test to see if they are done by opening the top of the foil and inserting a fork into each one – if the fork goes in easily, they are done.
Remove them from the oven and open the pouch and let cool for about 20 mins. Then take each beet and place it into several paper towels in your hands and gently rub off the skin. It should come off very easily and leave a beautiful, skinned roasted beet behind.
Cut the roasted beets into quarters and place into a food processor with a metal blade along with 4 whole garlic cloves, 1 can of white beans (drained and rinsed in cold water), the juice of one fresh lemon (about 2 Tbsp), 1/4-1/2 cup of olive oil, salt and pepper.
Puree until smooth – adjust the seasoning if necessary.
Serve with pita and/or carrots (or tortilla chips if you’re feeling decadent).