Last week, during my Fourth of July festivities, I had the tasty pleasure of enjoying this delicious, nutritious and colorful appetizer...made by my soon to be other-in-law, Mrs. Mary Cantin! The recipe comes from the lovely Vegetarian Times, but she put her own twist on it by adding some extra ingredients and using white beans instead of lentils. It's quick and easy ~ try it out for your next dinner party spread!
3 garlic cloves
3 tablespoons olive oil
4 tablespoons fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon parsley
1/2 teaspoon pepper
1/2 cup white beans
3 tablespoons tahini paste
3 medium beets, peeled and cut into bite sized pieces
1. Rinse beans and beets and add them to 1 cup of water in a saucepan. Once boiling, reduce heat and simmer for about twenty minutes. Strain.
2. Add white beans, beets, garlic, olive oil, lemon juice, tahini, salt, parsley and pepper to your food processor. Blend all ingredients on high speed until smooth and vibrant!
3. Pair with fresh veggies for dipping and enjoy!
You know I love a good beet inspired appetizer to get the party started...so, thank you Mary!