Submitted by Arianne Reinke
From the kitchens at www.vegetariantimes.com
6 medium carrots, trimmed, peeled, and cut into sticks (6 cups)
6 medium red and gold beets, peeled and cut into carrot-like sticks (6 cups)
2½ Tbs. olive oil, divided
1 head garlic
1 15 ounce can cannellini beans, drained, liquid reserved
1 Tblsp. lemon juice
1 tsp. grated lemon zest
1 tsp. dried basil
Preheat oven to 450 degrees. Toss carrots and beets with 1½ Tblsp. oil.
Season with salt and pepper, if desired.
Spread in single layer on baking sheet.
Trim papery top from head of garlic just to cloves.
Wrap in foil, and set in corner of baking sheet.
Roast vegetables and garlic for 25 minutes, or until carrots and beets are tender, but not soft, and garlic packet feels soft when lightly squeezed.
Remove baking sheet from oven, open foil packet around garlic, and cool vegetables and garlic.
Squeeze garlic cloves from skins, and place in food processor with beans, lemon juice, lemon zest, basil, and remaining 1Tblsp. oil.
Pulse mixture until creamy and smooth, adding some reserved liquid if necessary. Season with salt and pepper if desired.
Serve garlic-bean dip in bowl alongside roasted vegetables.
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