There’s no better way to break up the brown food party at your Thanksgiving table than with the vibrant fuchsias and surprising golds of roasted beets.
Balsamic Roasted Beets Over Traditional Hummus
2 bundles red beets
2 bundles yellow beets
fresh ground black pepper and sea salt to taste
2 tablespoons finely chopped rosemary, plus more for serving
2 tablespoons orange zest
1 cup balsamic vinegar
3 tablespoons honey
orange zest, for serving
balsamic reduction, for serving (use balsamic vinegar and honey)
pomegranate arils, for serving
chopped unsalted pistachios, for serving
2 packages CAVA Traditional Hummus
Pre-heat oven to 425 degrees Fahrenheit.
Toss beets, olive oil, salt, pepper, rosemary, and orange zest in a bowl to coat. Place beets on a parchment-lined baking sheet and roast until they’re fork tender, about 45 minutes. Stir occasionally to cook evenly.
For balsamic glaze, put balsamic and honey in a small pot and sauté over medium-low heat. Reduce for about 20 minutes, until syrupy.
To serve, toss beets in balsamic glaze, and serve with rosemary, orange zest, pomegranate arils, and chopped pistachios. Plate over a hearty smear of Traditional Hummus.
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