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; 4.0each Garlic cloves; 30.0ml Olive oil; 0.0x Salt and Pepper, to taste; 230.0g Prepared Roasted Beets; 2.0cans (470 g) Chick peas, canned, drained; 125.0ml Tahini; 1.0each Lemon, zested; 2.0each Lemon juice, fresh pressed; 2.5g Citric acid; 6.5g Sriracha sauce; 615.0g Prepared Roasted Beet Hummus; 900.0g Mixed radishes (black, watermelon, purple), very thinly sliced; 415.0g Blood orange segments; 490.0g Satsuma mandarin segments; 450.0ml Hellmann's® Smoked Peach Dressing 2 x 3.78 L; 100.0g Micro greens; 85.0g Pistachio, toasted

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 cloves 4.0 each
Olive oil 30.0 ml
Salt and Pepper, to taste

Prepare the Roasted Beet Hummus

Prepared Roasted Beets 230.0 g
Chick peas, canned, drained 2.0 cans (470 g)
Tahini 125.0 ml
Lemon, zested 1.0 each
Lemon juice, fresh pressed 2.0 each
Citric acid 2.5 g
Sriracha sauce 6.5 g

Prepare the Salad

Prepared Roasted Beet Hummus 615.0 g
Mixed radishes (black, watermelon, purple), very thinly sliced 900.0 g
Blood orange segments 415.0 g
Satsuma mandarin segments 490.0 g
Hellmann's® Smoked Peach Dressing 2 x 3.78 L 450.0 ml
Hellmann's® Smoked Peach Dressing 2 x 3.78 L
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Sysco

Stewart Foodservice

Gordon Food Service

Wholesale Club

Flanagan

Pratts

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Micro greens 100.0 g
Pistachio, toasted 85.0 g

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Hellmann's®

Gluten free

Plant Forward

Vegan

Vegetarian

Vegetables

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Preparation

Prepare the Beets
- Combine beets with garlic and olive oil, and season with salt and pepper. Roast, covered, at 190°C for 40 minutes or until soft. Cool.
Prepare the Roasted Beet Hummus
- Combine 230 g 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 62 g beet hummus on a plate. Toss 90 g sliced radishes and 43 g of each of the citrus segments with 45 ml Hellmann's Smoked Peach Dressing. Arrange on the plate.
- Garnish with 10 g micro greens and 9 g pistachios.