Roasted Beet Hummus

Makes 8 servings

1 pound (about 3 medium) beets, trimmed and cleaned

½ teaspoon fine sea salt PLUS more as needed

1 tablespoon fresh lemon juice

1 tablespoon tahini

1 tablespoon extra-virgin olive oil

Heat oven to 400 degrees.

Wrap the beets together in aluminum foil, making sure to seal the foil completely (if the beets vary dramatically in size, wrap them individually so you can take them out of the oven one by one as they finish cooking).

Place the packet of beets on a rimmed baking sheet or in a roasting pan, and roast until the beets are tender and a paring knife pierces the center without resistance, 45 minutes to 1 hour, or up to 1½ hours for extra-large beets. Let the beets cool to the touch.

When the beets are cool enough to handle, slip off the skins with a paper towel (it might help to use a paring knife to peel them back).

Cut each beet into quarters and place them in a high-speed blender or food processor. Add the salt, lemon juice and tahini and blend on high speed until smooth. Scrape down the side of the bowl with a rubber spatula and adjust the salt to taste. Add the olive oil and blend again to combine. The hummus will keep in an airtight container in the refrigerator for up to 5 days.

Nutrients per serving: 44 calories, 3 grams fat, no saturated fat, no cholesterol, 1 gram protein, 4 grams carbohydrate, 3 grams sugar, 1 gram fiber, 150 milligrams sodium, 9 milligrams calcium.

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— “The Vegetable Butcher” by Cara Mangini

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