Sometimes during holidays or when you have guests over, you may be wondering what to make as an appetizer. Even more if you have friends or family that have food intolerance, have dietary restrictions or simply are vegan. I wanted to start this new category that would be more “Gourmet cooking” for different special occasions.
The idea is to create healthy food, but still show you that healthy is not only salads. Combine flavours, textures and colours is the key. You don’t have to have meat, unhealthy fats, and lots of salt to enjoy food.
I took the beets and assembled them like if it was a cake. Icing is the hummus. Very tasty with the coriander and the lemon.
Preparation time: 10 minutes
Cooking time: 25-30 minutes (time to cook the beets)
- 3 organic red beets
- 2 organic yellow beets
- 6 tbsp. (60ml) of fresh coriander
- 6 tbsp. (90ml) of olive oil
- Juice of 1/2 of organic lemon
- Salt and pepper
- Cook the beets in water with coarse salt for about 25-30 minutes, depending on their size. Verify with a knife. You can cook them ahead or the day before. Peel them when they’re cooked and colder. It will be much easier than if you do it when raw.
- In a small hand chopper, put the oil, the lemon juice, the coriander, the salt and the pepper. Mix until it’s all well blended. That will be your vinaigrette.
- Slice your beets and start to assemble them with the hummus.
- First place the red beet, spread about 1 tsp. (5ml) of hummus. Repeat with the slice of yellow beet with another teaspoon of hummus and finish with a last slice of red beet.
- Put a few drops of vinaigrette on top, some fresh pepper and serve with a few lettuce on the side.
You won’t be ashamed of your appetizer without spending hours in the kitchen.