Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

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

    Reviewed and edited by a celiac disease expert.

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

    Roasted Beets with Hummus, Arugula & Pine Nuts (Gluten-Free) - Roasted beets anchor this easy gluten-free dish. Photo: CC--Kurmann Communications
    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

    Celiac.com Sponsor (A12):
     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.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    This recipe comes to us from Chris Hansen.
    Makes about 2 cups
    Ingredients:
    1 cup gluten-free buttermilk
    1 cup gluten-free mayonnaise
    ¾ teaspoon salt
    ½ teaspoon onion powder
    ¼ teaspoon garlic powder
    1 tablespoon dried parsley
    ½ teaspoon dried marjoram
    ½ teaspoon dried thyme
    ½ teaspoon cider vinegar
    Pepper to taste
    Directions:
    In a bowl, whisk the mayo and the buttermilk together until smooth. Add the remaining ingredients, crushing the herbs in your hands before adding, and mix well. Season with pepper and additional salt to taste. Refrigerate for a couple of hours to let the flavors blend.
    You can make a dip with the same seasonings--just use sour cream instead of the buttermilk in the original recipe.
    If youre "really" orga...
    Scott Adams
    This recipe comes to us from Tiffany (“tarnalberry” in the Open Original Shared Link). Ingredients:
    1/3 pound cooked salad shrimp
    1 small avocado
    1 cup pearl or cherry tomatoes
    3 tablespoons lemon juice
    4-5 large red leaf lettuce leaves or 2 cups shredded spinach
    Directions:
    Rinse lettuce or spinach leaves, and chop into strips, and spin dry in a salad spinner. Chop tomatoes into halves or quarters. Peel and seed the avocado, mashing thoroughly with lemon juice. Arrange lettuce on a large plate, top with tomatoes, then shrimp, then dollop avocado dressing evenly over the plate.
    Scott Adams
    This recipe comes to us from Dennis Dendinger.
    Juice Ingredients:
    ½ bushel ripe tomatoes
    1 bunch celery-sliced kind of thin
    2 large onions- chopped
    Directions:
    Boil together until everything is well cooked. Drain and take the juice, I use a Foley food mill.
    Boil the juice and add:
    1 cup sugar
    ½ cup butter
    1 teaspoon salt
    ½ teaspoon pepper
    Mix 1 cup cornstarch with water and stir in.
    I get 8-12 quarts per batch. Season to taste. Every batch I have made has turned out well. I use the soup as soup or a base for casseroles or chili.
    Optional: Can and seal.

    Jefferson Adams
    Green Bean Salad with Toasted Almonds and Cherry Vinaigrette (Gluten-Free)
    The versatility of green beans to adapt to different flavors makes them an incredible side that compliments almost any meal. This is a beautiful dish that blends ease with elegance. The nuttiness of the almonds contrasts tartness of the cherries and because the beans are blanched, they cook to crisp perfection. This salad makes for an incredible bite.
    Cherries are high in iron and antioxidants and their flavor lends this dish to be enjoyed by even the pickiest of veggie-phobes.
    Ingredients:
    1 ½ pounds green beans
    1/3 cup minced shallots
    2 tbsp chopped mint
    1/3 cup dried cherries
    ½ cup toasted slivered almonds
    1/3 cup extra virgin olive oil   
    3 tbsp plus 2 tsp red wine vinegar
    1 ½ tsp kosher salt
    1 tsp sugar
    Preparation:
    Cherry vinaigrette can b...

  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Feeling ill

      Welcome to the forum! Keep in mind that if you quit eating gluten before all testing is done, you may have inaccurate, possibly false negative, test results. When you stop eating gluten, your body stops making the antibodies which are measured in the blood tests. Stopping gluten before an endoscopy may make the intestinal damage harder to detect, and...
    2. Scott Adams
      - Scott Adams replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Feeling ill

      Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:
    3. Scott Adams
      - Scott Adams replied to Sicilygirl's topic in Coping with Celiac Disease
      2

      fed up italian

      Your feelings are completely valid, and I want to commend you for advocating for yourself despite the initial resistance from your doctor. Navigating a new celiac diagnosis can feel overwhelming, especially when you're adjusting to such a big lifestyle change. It’s natural to grieve the loss of your old eating habits and to feel frustrated by the constant l...
    4. trents
      - trents replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Feeling ill

      Welcome to the forum, @Whyz! By "half way to being diagnosed" I assume you mean you have had the blood antibody testing done but not the gastroscopy with biopsy. Is this correct? Were the results of your blood work positive for celiac disease?
    5. trents
      - trents replied to Art Maltman's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      My 5 months of Struggle

      Three days of no gluten is not likely to have much impact on serum antibody test results. I have more concern over exactly what test or tests were ordered. When you get the results back, please post them including the reference ranges for the tests for negative vs. positive. What country are you in? Do you have much choice in what doctors you see? Sounds...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,507
    • Most Online (within 30 mins)
      7,748
    aturmelle
    Newest Member
    aturmelle
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Art Maltman
      4
      My 5 months of Struggle

      By Art Maltman
      Started

    • JA917
      13
      A year and a half of test confusion...

      By JA917
      Started

    • Dana Gilcrease
      4
      Gluten-Free Foods

      By Dana Gilcrease
      Started

    • marion wheaton
      6
      Osteoporosis

      By marion wheaton
      Started

    • Jula
      6
      Preliminary diagnoses via blood test in 2009; Is biopsy confirmation worth the contamination required?

      By Jula
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...