My little ate most of this snack. When roasted, beets are wonderfully sweet and pairing it with the hummus adds a great flavor. I also snuck in some collard green by combining it with cilantro and using them both as a garnish to provide flavor and freshness.
Nutrients, just to name a few:
Beets: Fiber, Folate, B Vitamin, Manganese, Calcium, Iron, Vitamin C, Potassium,
Chickpeas or Garbanzo Beans: Protein, Fiber, Folate, Iron, Zinc, Complex Carbs.
Ingredients:
- Beets-I used a pound
- Hummus-can make your own. I used Organic store bought
- few sprigs of cilantro
- 1 collard green
Instructions:
Preheat the oven to 400 Degrees Fahrenheit.
Thoroughly wash the beets using a vegetable scrub. The vegetable scrub helps get rid of all the dirt off of the skin.
Peel the skin off of the beets and cut the ends off.
Note: Before touching anything else, I like to wash my hands with soap and water to help get rid of some of the beet’s stain.
Line a baking pan with unbleached parchment paper.
I then like to double wrap each beet to make sure the juices stay inside and don’t get all over the pan (this way I get less clean up).
To do so, I did the following:
Tear a large sheet of parchment paper
Cut it into 4 squares. Wrap each beet like a burrito, twice, using one sheet of parchment at a time.
Place the wrapped beets on the baking pan and put them in the oven to roast for 1 hour and 20 minutes or until the beets are fork tender.
Once the beets are fork tender, allow them to cool, remove the parchment paper and cut the beets into small squares, strips or into any pieces you feel comfortable serving to your child.
Spread hummus over the beets.
Mince the cilantro and the collard green (stem removed). Mix the 2 together and use it as a garnish.
Enjoy!!
