Industrial Eats Roasted Beets, Grilled Tangerine, and Garlic Hummus
  • 3-4 pounds of red beets, rinsed and tops trimmed
  • Olive oil
  • Salt and freshly ground pepper
  • 1 Orange
  • 1 tangerine, sliced in half
  • Garlic Hummus (see recipe here)
  • Basil, chiffonade
  1. Preheat oven to 300 degrees.
  2. Place all of the beets in a roasting pan and cover with water. Add a generous amount of salt and pepper, and drizzle liberally with olive oil. Cover the roasting pan with plastic wrap, and then cover tightly with foil.
  3. Bake for 1 - 2 hours, depending on the size of your beets. Remove from the oven and let cool, then rub the skin off the beets with a paper towel. Slice into slices ½ inch thick.
  4. Place the beet slices in a bowl and drizzle with olive oil.
  5. Using a vegetable peeler, peel off strips of orange rind and add to the bowl with the beets and olive oil, then cut the orange in half and squeeze in a generous amount of orange juice. Salt and pepper to taste, and let the beets marinate in this mixture.
  6. Heat a grill or grill pan to a high heat. Put the tangerine cut faced down and cook until it's nice and charred on the bottom.
  7. On a plate, add a smear of hummus, then beats, and a tangerine half to squeeze over the beets. Top with basil.
Recipe by The Taste Edit at