These roasted beets with garlic hummus were our favorite thing we tried at Industrial Eats. According to Janet, the owner, part of the secret to this recipe is using the best beets from their local farmer.
The other secret, we learned from one of the chefs, is the garlic hummus, which is a pretty standard hummus recipe but with lots of garlic added. It gives the hummus an almost spicy quality.
To make this recipe, you’ll need a large roaster with high sides like this or this, and a peeler to cut strips of orange zest, like our favorite one here. For the hummus, you need a food processor. This is our favorite. To speed along the process, make the chickpeas in an electric pressure cooker using our method, which you can find here.
- 3-4 pounds of red beets, rinsed and tops trimmed
- Olive oil
- Salt and freshly ground pepper
- 1 Orange
- 1 tangerine, sliced in half
- Garlic Hummus (see recipe here)
- Basil, chiffonade
- Preheat oven to 300 degrees.
- Place all of the beets in a roasting pan and cover with water. Add a generous amount of salt and pepper, and drizzle liberally with olive oil. Cover the roasting pan with plastic wrap, and then cover tightly with foil.
- Bake for 1 - 2 hours, depending on the size of your beets. Remove from the oven and let cool, then rub the skin off the beets with a paper towel. Slice into slices ½ inch thick.
- Place the beet slices in a bowl and drizzle with olive oil.
- Using a vegetable peeler, peel off strips of orange rind and add to the bowl with the beets and olive oil, then cut the orange in half and squeeze in a generous amount of orange juice. Salt and pepper to taste, and let the beets marinate in this mixture.
- Heat a grill or grill pan to a high heat. Put the tangerine cut faced down and cook until it's nice and charred on the bottom.
- On a plate, add a smear of hummus, then beats, and a tangerine half to squeeze over the beets. Top with basil.