Food & Cooking Recipes Lunch Recipes Roasted Beet-White Bean Hummus 3.4 (8) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 5 mins Total Time: 1 hrs 5 mins Yield: Makes 1 1/2 cups This recipe comes from our book "Clean Slate: A Cookbook and Guide." Ingredients 1 small beet 1 cup cooked white beans (drained and rinsed) 2 tablespoons fresh lemon juice 1 chopped clove garlic 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper Crudites Directions Preheat oven to 425 degrees. Roast beet and rub off skin. Chop beet, then puree with white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. Hummus can be stored in refrigerator in an airtight container up to 3 days. Sprinkle with more pepper and serve with crudites. Print