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Beet Humus (AIP)

by Deedra Abboud in Appetizer, Salad, Side-Dish
May 5, 2021 0 comments

I don’t know that I ever used beets other than for beet and feta salads. Now that I’m experimenting with AIP, they’ve become a staple for everything from soups to tomato ingredient replacements.

Beets are, surprisingly, easy to work with as long as you account for the coloration. You want to scrub the skins but you don’t have to peel them. When you boil them, the skin just falls off if you wash them under cold water after, and the running water keeps your hands from turning pink. But I don’t bother because the skin has nutrients and the texture, after boiling doesn’t interfere with any recipes.

This recipe will also work with prepackaged organic steamed beets, just make sure to check that nothing else has been added though. For those, you can skip the boiling and just use water or stock as the liquid (as well as any liquid inside the package. It takes about two of those smaller steamed beets to equal one medium-sized one.

I would not recommend canned beets or beets in jars unless 1) you’re not following AIP, or 2) you find one without any added ingredients, like sugar. Vinegar would be okay but would slightly change the flavor, not necessarily in a bad way, and you might want to reduce, not eliminate, the lemon juice.

Also, if you buy whole beets with stems and leaves, know you can use the leaves just like Kale and the stems just like beets. It’s a totally edible and no-waste veggie!

Ingredients:

2 medium-sized whole beets, chopped (size doesn’t matter except in relation to your food processor)

1 head cauliflower, chopped (or 1 lb bag raw riced cauliflower)

1 tsp garlic (or 2 garlic cloves, sliced or chopped)

1/2 lemon, juiced

1/4 cup olive oil (or soft coconut oil, or avocado oil)

1 tsp salt

Directions:

Add chopped beets to sauce pan with water to cover them. Boil until soft, about 10 to 15 minutes.

Add chopped cauliflower to a separate sauce pan with water to cover. Boil until soft, about 10 to 15 minutes.

Strain veggies. Reserve at least 1/4 cup of the beet water. (I like to keep all the beet water for soups when I want to make a non-tomato tomato base, recipe coming soon.)

Place all ingredients into a food processor or blender along with the 1/4 cup beet water.

Blend on high until smooth.

Add more beet water as necessary. You want a smooth droppable consistency.

All to cool to room temperature before refrigerating. It’s best consumed after chilled.

Serve with veggies as a dip or on salads. It’s also great on sweet potato “bread” slices, recipe coming soon!

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