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  • Jefferson Adams
    Jefferson Adams
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    Roasted Beets with Hummus, Arugula & Pine Nuts (Gluten-Free)

      Beets, hummus and arugula find harmony in this gluten-free vegetarian delight.

    Caption: Roasted beets anchor this easy gluten-free dish. Photo: CC--Kurmann Communications

    Celiac.com 01/12/2017 - Beets are not only delicious, nutritious, and in season, they make a great centerpiece for this tasty, gluten-free vegetarian dish that is sure to please.

    Ingredients:
    • 4 - 6 fresh red beets, washed and trimmed
    • 2 golden beets, washed and trimmed
    • 1 bunch fresh arugula (about 1 ½ cups)
    • 8 ounces of fresh hummus (or use this easy recipe)
    • ¼ cup fresh or roasted pine nuts
    • 1-2 tablespoons balsamic vinegar
    • splash of olive oil, as desired

    Directions:
    Wrap beets individually in foil, place in baking dish, and roast in oven at 375 F.

    When beets are tender when pierced with a fork, remove them from the oven.

    Allow beets to cool. Discard foil.

    Peel and cut beets into quarters.

    Spread hummus over medium plate.

    Pile arugula in the center of the hummus.

    Arrange beets around the arugula, in alternating colors.

    Drizzle with balsamic vinegar, and a splash of olive oil, as desired.

    Top with pine nuts, and serve.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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