While the Fall is technically beet season in Canada, we can access beets nearly all year long. This root vegetable is so cool, not only because of its bright and deep colours, but because of its health-promoting benefits. Beets contain betanin, which is an antioxidant that also gives beets their rich colour. Additionally, beets contain inorganic nitrate (different from nitrates found in processed meats) which enhances the bioavailability of nitric oxide – a component shown to lower blood pressure, blood cholesterol, and blood sugars.

I used to call this recipe ‘Beet and Bean Hummus’. However, hummus is a traditional Middle Eastern dish of pureed chickpeas, tahini, and lemon juice. While this dip resembles hummus with the use of garlic, tahini, lemon, and olive oil, I’ve come to appreciate that it really isn’t hummus without the chickpeas. I felt it necessary to change the name of the recipe, especially given that it is not a traditional food for me.

In this recipe I use Cannellini (white kidney) beans because they make for a super smooth, lump free texture.  This dip is a great way to use up red garden beets, and it’s incredibly colourful and fun to eat with crackers, vegetables, or pita. Nutrients you can find in this dish include: protein, iron, folate, vitamin C, beta carotene, and fibre.

Start by pre-heating oven to 350F.