Shredded Red Beets in Vinaigrette
- 8 ounces red or yellow beets, shredded
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons minced chives, mint and parsley
- Kosher salt, to taste
1. Peel the beets with a vegetable peeler and grate with a mandoline or in a food processor fitted with a shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with the salt.
3. Marinate at least 1 hour. Serve chilled.
Nutrients per serving: 63 calories, 1g protein, 7g carbohydrates, 1g fiber, 4g fat (1g saturated fat), 0mg cholesterol, 277mg sodium
Garlicky Hummus With
Raw Vegetable Batons
- 1 bulb garlic, roasted
- Extra-virgin olive oil
- 8 ounces chickpeas, cooked
- 2 tablespoons tahini paste
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- Salt, to taste
Raw vegetables for dipping (carrots, red bell pepper, haricots verts, hothouse cucumber, fennel, pencil asparagus)
1. Cut 1/2 inch off the top of the garlic bulb. Place on a 9-inch square of foil. Drizzle with olive oil. Close the foil around the garlic and roast at 350° F about 40 to 50 minutes, until soft. Squeeze the garlic out of 3 cloves. Save the remainder of the bulb for other uses.
2. Combine the cooked chickpeas, roasted garlic and remaining hummus ingredients in a food processor and blend until smooth. Adjust the consistency of the hummus with a little water. Season to taste with salt.
3. Cut the dipping vegetables into batons (1/4-inch french fry shape). Lightly blanch the haricots verts and pencil asparagus and shock in ice water. Serve chilled.
Nutrients per serving (hummus only): 145 calories, 6g protein, 19g carbohydrates, 6g fiber, 6g fat (1g saturated fat), 0mg cholesterol, 511mg sodium
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