2 Serves
56 Mins
Preheat your oven to 200°C. Wash and trim the fresh beets, then wrap them in foil and roast until tender, approximately 40 minutes.
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Vitamin K
43 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
275 µg / 400 µgCalcium
198 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
208 mg / 420 mgPhosphorus
553 mg / 1,250 mgPotassium
1649 mg / 4,700 mgSodium
1994 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
20 g / 28 gSugar
16 g / 50 gSaturated Fat
9 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Once the beets are cooled, peel them and place them in a food processor with the hummus. Blend until smooth and vibrant pink.
In a small pan, heat a drizzle of olive oil over medium heat. Add the grain bowl base and lightly toast for 3 minutes until warmed through.
Assemble the bowls by spooning the grain base into serving dishes, topping with the beet hummus, and seasoning with salt and pepper to taste.
7
g67
g58
g
