Beet Hummus
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled,
and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a
covered dish with about 1/4-inch of water in a 375 F oven, and cook until easily
penetrated with a knife or fork. Alternatively, cover with water in a saucepan
and simmer until tender, about 1/2 hour. Peel once they have cooled.
Method
Place all ingredients in a food processor (or blender) and pulse until smooth.
Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer
storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with
goat cheese and shaved mint.
Makes 2 cups.
From: KELLY AKKERMAN at Malek Family Stewardship Farm
Pickled Beets
Scrub beets. Leave on tails and 2-3 in. of tops. Place beets in tall pot. Add water to halfway. Boil until fork tender (1-2 hrs). Drain and set aside beet juice. Run cold water over hot beets while sliding off skins with hands. Slice or dice to your preferred shape!
3 cups white vinegar
2 ½ cups brown sugar
2 cups beet juice (left from cooking)
1 cinnamon stick
6 whole garlic cloves
1 ½ tsp salt
Combine in a large soup pot. Add sliced or diced beets and bring to a boil (3-5 minutes). Cool. Beets mat be kept covered and refrigerated for 4-6 weeks.
To keep for longer and into the winter, place hot bets and liquid into hot canning jars and seal with sterilized lids and rings. For more canning and preserving tips, head over to Pick Your Own
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