But how about switching things up and trying beet hummus, which incorporates the brightly coloured root vegetable full of good-for-you folate, ​​a vitamin that plays a key role in heart health?

Here’s what you’ll need to make this versatile version:

Ingredients:

1 roasted beet, peeled and chopped

1 can chickpeas, drained

2/3 cup tahini

2-3 zested and juiced lemons (about 1/3 cup of lemon juice)

2 cloves garlic, chopped

1/3 cup olive oil

1 teaspoon cumin or more, to taste

1 teaspoon kosher salt

1 handful chopped herbs of your choice

Options for toppings (if desired):
Zaatar

Edible flowers
Mixed crushed nuts

Olive oil

Preparation:

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor.

With the motor running, slowly drizzle in the olive oil and blend until smooth.

Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin, or salt as needed. 

Add toppings if desired and serve!

What a healthy way to add a gorgeous pop of colour to your meals! What will you put your beet hummus on? If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

Salad:

2 beets (peeled and sliced)
2 cups butternut squash (peeled and diced)
2 tablespoons olive oil
salt and pepper
6 cups arugula
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese
1/4 cup pomegranate seeds

Dressing:

The juice of 1 large orange
2 tbsp apple cider vinegar
2 tbsp pure maple syrup
1 tbsp Dijon mustard
salt and pepper (to taste)
1/3 cup olive oil

Preparation:

Preheat the oven to 425 degrees F.

Spray two baking sheets with olive oil and place the beets in a single layer on one of the baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes.

In the meantime, start making your dressing. Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a Mason jar and shake well to emulsify.

Now, build your salad: Place your arugula into your serving dish,  top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!

This salad tastes as beautiful as it looks! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.