This tasty colorful spread is fun for students to make and eat.
Beets are a rich source of Potassium, Calcium, Magnesium, Iron, and Vitamins C, B6, A.
(for about 3 cups)
1 medium beet
1 15oz can of white beans, rinsed and drained
1 large garlic clove, unpeeled
Juice of 1/2 lemon (approx. 1/2 Tbsp.)
1/4 cup olive oil
1 tsp. salt
(Optional): Serve with carrot or celery sticks, or whole grain crackers
Zip lock bag
- Wash beet well, trim off stems and place with peeled garlic clove in a pot to boil for approx 24 minutes until the beet is tender.
- Remove skin off of the beet (use a zip lock bag on hand and slip the skin off so hand doesn’t turn red) and cut into cubes.
- Place all the ingredients in a food processor and puree until smooth.
- Serve on crackers or with other veggies.