I love beets. It has not always been that way though. Growing up I always thought the only ways to eat beets were pickled from a sale bar. Yes, I knew they were grown but I had no idea how versatile they were. Turns out that my dad hated beets and thats why we never ate them. Happy to say, after making a beet dish my dad now likes them. The main reason I hear from people not liking beets is that they tend to have a "dirt" taste. They are one of the most nutritious vegetables though so I really wanted to find a way to incorporate them into my kids diet. I made the hummus to last as a snack for a few days and it was gone within an hour. Maggie loves the color and word fuchsia, so she gobbled these biscuits down when I told her they were fuchsia biscuits.
A few tips on these recipes, make sure the roasted beets are pureed completely. I find the food processor works the best but a blender or handheld mixer may work as well.
*1 head of garlic
*1 cup cooked chickpeas
**I do not use tahini in this recipe but you can add 2 tbs tahini if you prefer**
**I also prefer to make my own chickpeas over can bought**
*Slice ends off of beets and place on foil. Drizzle with olive oil and wrap in foil. Slice off the top of the head of garlic, place on foil, drizzle olive oil over the top of garlic and wrap in foil. Place both in oven and roast for 35 minutes at 425 degrees.
*When the beets and garlic are done roasting allow them to cool. When cool slice the skin off of the beets and cut into chunks and peel the garlic. Add the beets, half the garlic, chickpeas, lemon juice and salt into the food processor and puree until smooth. You may need to scrape the sides several times.
*When it is smooth transfer to a bowl and serve with pita chips, carrot sticks or use as a spread on toast or sandwiches.
*1 large roasted beet pureed
*1 1/2 tbs baking powder
*1/2 tsp salt
*1 tsp sugar
*1/2 cup butter cold
*1/2 cup cold buttermilk or 1/2 cup milk with 1/2 tbs vinegar added
*Set oven to 425 degrees
*In a large bowl mix together the dry ingredients
*Cut the cold butter into little cubes. With a handheld mixer mix the butter into the dry ingredients until it is crumbly and the butter is mixed in.
*In a small bowl whisk together the buttermilk with the beet puree until completely smooth.
*Add the wet mixture to the dry mixture and combine. Place the mixture onto a lightly floured cutting board and mix together by hand until the color is mixed throughout. Be very careful not to overwork the dough as this will give you flat biscuits.
*Flatten out the dough until it is about 1 1/2" thick and cut out your biscuits with a biscuit cutter or I find a mason jar works perfect.
*Bake for 15-18 minutes.