3 organic red beets
2 organic yellow beets
6 tbsp. (60ml) of fresh coriander
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.