The Beet Eaters

January 12, 2010 at 11:22 pm

Melissa Graham


Even before my affiliation with The Local Beet, I was a big fan of the rosy root. Earthy, silky, and easily cooked, what’s not to love about the beet? The versatile little orb, can become a salad, a soup, a pasta, heck even a cream puff, and now a spread.

While reading my Twitter account last week, one of my friends posted a 140 character recipe for beet hummus. In a blink of an eye it disappeared from my list and I forgot about it.

On Sunday, I uncovered a stray, sort of wrinkly, beet in my malfunctioning crisper drawer. Saving it from the creeping ice that’s building up the back wall of my fridge, I zapped it in my Food Saver, which loudly sucked out the air of the bag, tossed it into my brand new toy: the Sous Vide Supreme. A few hours later, it emerged from the water fork tender.

Now what to do with a single beet? I could make a salad, but we had no arugula or goat cheese for that matter. Soup would be silly and a side dish, well, sort of sad.

Ah ha. It returned to my mind: beet hummus. Since there was no way, I’d ever find the suggested ratio, I created my own and here it is, delcious, vibrant, and earthy.

Beet Hummus
6 servings

1 medium red beet cooked until tender and peeled
1/4 cup tahini
3 small garlic cloves
2 teaspoons lemon juice
kosher salt to taste
water to thin

Puree the beet, tahini, garlic, and lemon juice in the bowl of a food processor until smooth. Salt to taste. Add water to thin to the consistency of a spread or hummus.



  1. Jacky says:

    I had some roasted beets in my fridge that needed some attention. It is very tasty, but mostly I was stunned at the gorgeous shade of pink. Possibly the pretties recipe I have ever created,

  2. Jacky,

    Please send me your address as you were the winner of our holiday giveaway!



  3. Jacky says:

    Oh FUN! Is there an address I can email?

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