- 1 medium beet
- 1/2 Cup walnuts
- 1 small clove of garlic
- 1 15-ounce can cannellini beans, rinsed and drained
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- 1/2 Teaspoon freshly ground black pepper
- 6 mini pitas
- Ranch dressing, such as Just Ranch
- 1 carrot, sliced into thin discs
- Fresh dill
Trim the root and stem off the beet, leaving the skin on. Wrap the beet completely in aluminum foil.
Roast at 400°F for one hour. Once the beet is cool enough to handle, rub the skin off and chop the beet into chunks.
Toast the walnuts on a dry baking sheet in a 350°F oven for 8-10 minutes, or in a skillet on medium-low until noticeably fragrant.
Put the chopped beet, garlic clove, and walnuts in the bowl of a food processor and pulse until chopped. Add the white beans, apple cider vinegar, olive oil, salt, and pepper. Process until smooth. Add an additional tablespoon or two of olive oil or water if the mixture is too thick.
To serve, put a heaping tablespoon of the beet hummus onto each mini pita. Use a spoon to make a small hollow in the center of the hummus to hold the Just Ranch. Top each with a dollop of Just Ranch. Finally, garnish each pita with discs of carrot and sprigs of fresh dill. Serve immediately.