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After my first go with beets last month for my fudgy beet cupcakesI had a couple of extra roasted beets I was hungry to use up in my fridge.

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Hi Anne, for this recipe you will only need one lemon.

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Or try our baba ganoush recipe for an equally flavorful dip! The lemon, garlic and olive oil helped temper the flavor of the beet perfectly. This recipe is outstanding. Just curious how do you get the bright color of the beet? After my first go with beets last month for my fudgy beet cupcakes , I had a couple of extra roasted beets I was hungry to use up in my fridge. Let us know how it goes, Jen! I made this with no salt added garbanzos and omitted the salt in the recipe low sodium diet. Does it keep? It looks gorgeous and tastes amazing — even non-hummus eating friends love it! Can I invite myself in? Amazing combination of flavor. I was also making a batch of hummus that week.

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But it was stupid delicious. I used lemon juice instead of a lemon because I overlooked that ingredient while I was at the grocery store, but directionally, I think it worked. Sooo much better!! Is it because I used packaged pickled beets, rather than roasted? Ah, yes! I was concerned it was too beety with the two beets I added but luckily it marinated over night and it turned out good. The lemon, garlic and olive oil helped temper the flavor of the beet perfectly. This is the most delicious, bursting with flavor on all the right notes recipe. After my first go with beets last month for my fudgy beet cupcakes , I had a couple of extra roasted beets I was hungry to use up in my fridge. Cook Mode Prevent your screen from going dark.