I am so honored to intuitively create recipes for The Farm at South Mountain CSA (Community Supported Agriculture) members. And, I’m happy to share this week’s Winter Arizona recipe with you, which was inspired by the beautiful beets and the incredible herbs: Thai Basil & Kaffir Lime Leaves.
Winter CSA Week 3: 12.05.20
- Red Beets
- Purple Top Turnips
- Rainbow Swiss Chard
- Mixed Sweet & Hot Peppers
- Calendula edible flowers
- Thai Basil
- Kaffir Lime Leaves
ROASTED BEET HUMMUS. THAI BASIL & KAFFIR LIME LEAF PESTO RECIPE
Hope you enjoy roasting the beets and using them in my, now favorite hummus. Make a small batch of the pesto for contrast to the hummus.
The plant-based cooking video shows you step-by-step to prepare this incredible, tasty, healthy dish.
Steps to Prepare the Dish
- Soak the garbanzo beans the night before you plan to create the beet hummus.
- Cook the garbanzo beans for the hummus.
- While the beans are cooking, roast the beets.
- Next, toast the pine nuts.
- Make the pesto.
- Make the hummus.
- Mindfully plate the beet hummus and pesto with the CSA Swiss chard and sweet peppers.
All Recipes Serve 2
THAI BASIL & KAFFIR LEAVES PESTO
Create a simple, delicious pesto with this week’s Thai basil and kaffir lime leaves.
SIMPLE INGREDIENTS
- 1 cup Thai basil leaves
- 1 tbsp Kaffir leaves, minced
- ¼ cup pine nuts, dry toasted
- 2 tbsp olive oil
- Pinch sea salt
SIMPLE STEPS
- Toast pine nuts in dry pan on stove for about 2 minutes.
- Place all ingredients, except olive oil, into a small blender.
- Blend for about a minute.
- Add the olive oil to the blender and blend another minute.
ROASTED BEETS
Use this Quick Roasted Veggie method to easily cook roots.
SIMPLE INGREDIENTS
- 2 beet roots, sliced
- 2 tbsp fresh Kaffir lime leaves, minced
- 3 tbsp extra virgin olive oil
- Pinch sea salt
SIMPLE STEPS
- Pre-heat oven to 425 degrees F.
- Cut beet roots into slices.
- Mince Kaffir lime leaves, taking out the stem.
- Place beets into roasting pan.
- Drizzle with olive oil, Kaffir lime leaves, and sea salt.
- Roast for 10 minutes.
- Toss the beets.
- Roast another 10-12 minutes.
ROASTED BEET HUMMUS
Create this simple, delicious, beautiful hummus with The Farm’s beets.
SIMPLE INGREDIENTS
- 2 beets, roasted
- 2 cups cooked garbanzo beans
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tbsp minced garlic
- Pinch sea salt
- 2 tbsp extra virgin olive oil
SIMPLE STEPS
- Place beets into food processor and process for about a minute.
- Add all other ingredients, except olive oil.
- Process for 2-3 minutes.
- Stream in olive oil and process another 1-2 minutes.
- Enjoy with CSA sweet peppers.
Plant-based farm-to-table recipe intuitively created by Melanie Albert, Founder & CEO Experience Nutrition, Award-winning cookbook author, Creator of the Plant-Based Food Art Movement.