Eat your carrots
Plentiful year-round, root vegetables can be found in a wide variety of colors from deep purple beets to vibrant orange sweet potatoes and carrots and creamy white parsnips, turnips and rutabagas. Easily obtainable and budget friendly, these nutritious vegetables are packed with nutrients from the soil and have a high concentration of antioxidants, Vitamins C, B and A, and iron. They are versatile, at peak season beginning in fall and make tasty additions to your fall and winter meals.
- 1 can chickpeas drained
- 1 beet
- 1/4 cup tahini
- 1 tablespoo Lemon zest
- Juice from 1/2 lemon
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1/4 cup Water
- Preheat oven to 400 F.
- Cut off the top of the beet and scrub.
- Wrap beet loosely in foil and roast until you can easily pierce with a fork, about an hour.
- Cool for 10 to 15 minutes and use a paper towel to rub off skin.
- Quarter beet and place in food processor with chickpeas, tahini, lemon zest, lemon juice, garlic, cumin, olive oil, salt and pepper. Process with ¼ cup water until smooth and creamy. Add more water, if needed.
- Put in bowl, drizzle with extra virgin olive oil and cracked pepper. Serve with pita chips and fresh veggies.
- Optional topping, set aside a handful of chickpeas, add butter to a pan and fry for about 5 minutes until lightly browned. You can also use pumpkin seeds, sunflower seeds, etc. for added texture.