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Happy January 2018! Do you have big plans to tackle the new year? Whatever you do, make sure to stay true to who you are. The beginning of a
new year is always a great time to reflect on how we can do better, how we can make a difference. The world political climate is complicated
and depressing, and maybe there is not much one can do at any given moment to change that. What we can do is be compassionate with one
another, help the person closest to you, and hope that if we all do the same, we will be making a difference in the world problems that are
bigger than we can reach. That is my new year goal, to be more compassionate and mindful in every interaction I encounter.
This January happens to be one of the coldest I have ever had to experience since living here in Wisconsin. Surprisingly I am not going to
share a comfort food recipe. I had my mind set on Sunday Football watching, when you want to make a few quick bites and just relax (or
stress) in front of the TV cheering for your favorite team. Keeping in mind that it is a new year and some people might be in an eating-healthier
mindset, this is a recipe that will not ruin your diet. It is quite healthy with a base of beets that are full of vitamins and nutrients to give you a
healthy boost. Easy to make, perfect to make ahead, beautiful to display, and inexpensive; this is a real treat for game day. Give it a try!
About two cups
3 medium beets, washed
1 large garlic clove
1/4 cup nut butter (peanut, almond, or cashew)
1 tablespoon cumin
1 tablespoon lemon juice
1/4 extra virgin olive oil
1/2 teaspoon salt
Preheat your oven to 400°F. Wrap the beets in tin foil, place in a baking dish. Bake in the oven until tender, about 45 minutes. They are ready
when they can be pierced easily with a fork. Let them cool. Using paper towels, peel off the skin. Keep in mind that beets will stain your
kitchen towels, which is why I prefer to use paper towels.
In a food processor, add all the ingredients and blend until it becomes a smooth spread. Transfer to a serving bowl and serve at room
temperature. The spread pictured was garnished with plain yogurt and pepitas. Serve with pita chips, crackers, or raw vegetables. Enjoy!
Cook's note: The beets can be roasted ahead and keep refrigerated for up to 3 days. The spread can be refrigerated for up to 24 hours. Bring to
room temperature before serving.