Roasted Beet Hummus, Mixed Radish and Citrus Salad with Pistachios

Name: Roasted Beet Hummus, Mixed Radish and Citrus Salad with Pistachios
Yield: 10
Ingredients: 3.0each Beets, small, peeled and quartered; 4.0cloves Garlic; 2.0Tbsp Olive oil; 0.0bags Salt and Pepper, to taste; 8.0oz Prepared roasted beets; 2.0cans (15 oz. ea.) Chickpeas, canned, washed and drained; 0.5cup Tahini; 1.0each Lemon zest; 2.0each Lemon juice, fresh; 0.5tsp Citric acid; 1.0tsp Sriracha (Thai hot sauce); 2.5cups Prepared Roasted Beet Hummus; 2.0lbs Mixed radishes (black, watermelon, purple), very thinly sliced; 2.5cups Blood orange segments; 2.5cups Satsuma mandarin segments; 2.5cups Micro greens; 0.67cup Roasted pistachios; 15.0oz Hellmann's® Smoked Peach Vinaigrette

Roasted Beet Hummus, Mixed Radish and Citrus Salad with Pistachios – - Recipe

A kaleidoscope of colors with house-made roasted beet hummus, blood oranges, mandarins, and a variety of watermelon, black and purple radishes tossed with Hellmann’s Smoked Peach Dressing. Topped with micro greens and roasted pistachios.

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Prepare the Beets

Beets, small, peeled and quartered 3.0 each
Garlic 4.0 cloves
Olive oil 2.0 Tbsp
Salt and Pepper, to taste

Prepare the Roasted Beet Hummus

Prepared roasted beets 8.0 oz
Chickpeas, canned, washed and drained 2.0 cans (15 oz. ea.)
Tahini 0.5 cup
Lemon zest 1.0 each
Lemon juice, fresh 2.0 each
Citric acid 0.5 tsp
Sriracha (Thai hot sauce) 1.0 tsp

Prepare the Salad

Prepared Roasted Beet Hummus 2.5 cups
Mixed radishes (black, watermelon, purple), very thinly sliced 2.0 lbs
Blood orange segments 2.5 cups
Satsuma mandarin segments 2.5 cups
Micro greens 2.5 cups
Roasted pistachios 0.67 cup
Hellmann's® Smoked Peach Vinaigrette 15.0 oz
Hellmann's® Smoked Peach Vinaigrette
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Preparation

Prepare the Beets
- Combine beets with garlic and olive oil, and season with salt and pepper. Roast, covered, at 375°F for 40 minutes or until soft. Cool.
Prepare the Roasted Beet Hummus
- Combine 8 oz. prepared roasted beets, including garlic in a food processor with drained chick peas, tahini, lemon zest and juice, citric acid and sriracha. Puree until smooth. Add a little water if needed to thin. Season to taste.
Prepare the Salad
- For each portion, spread ¼ cup beet hummus on a plate. Toss 3 oz. sliced radishes and ¼ cup of each of the citrus segments with 1.5 oz. Hellmann’s Smoked Peach Dressing. Arrange on the plate.
- Garnish with ¼ cup micro greens and 1 Tbsp. pistachios.