We planted beets for the first time and I didn't know when to harvest them. Our gardener was planting our potatoes when he asked if we were going to eat our beets. I forgot about them. They were seven inches in width, and 6 inches in height, so I started looking on-line for a good recipe. I found this on-line at http://www.vegetariantimes.com/recipe/beet-and-lentil-hummus/
prep time8 Hr
cook time30 Min
Ingredients For beet and lentil hummus
black beluga lentils, rinsed and soaked overnight
beets, peeled and cut into chunks
cold-pressed olive oil
grated lemon zest
How To Make beet and lentil hummus
1. Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.
2. Drop garlic into food processor while running to finely chop. Add tahini, oil, lemon juice, zest, and salt; process until creamy. Add lentils and beets, and blend on high until smooth. Season to taste.
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