I took the risk and tried this recipe for an open house I hosted this afternoon; it was a hit! A number of guests commented that it would be a beautiful addition to any holiday menu. It was good! I think the cannellini beans as the base allows the bean flavor to take a back seat and lets all the other yummy flavors shine through.
1 chopped clove garlic
1/3 c. chopped roasted beets*
1 c. cooked white beans (I used cannellini beans)
2 T. lemon juice
2 T. olive oil
sea salt and freshly ground pepper
Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper.
Serving suggestion: serve with fennel
*Note: Roasted beets freeze beautifully! I had roasted some beets earlier in the summer, then stuck them in the freezer. Out of the freezer they peel super easily, so this was a quick and easy recipe to make since the beets were all ready to go.