Colorful Colorado *gf Recipe

Make the Beet Hummus

In a food processor, combine cooked beets, tahini, garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy.

Roast Butternut Squash

Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Caramelize Onions

Heat olive oil in a pan over medium heat. Add sliced onions and salt. Cook, stirring occasionally, for about 15-20 minutes until onions are caramelized.

Poach Eggs

In a saucepan, bring water to a gentle simmer and add vinegar. Crack eggs into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until whites are set.

Make Vinaigrette

In a small bowl, whisk together lemon juice, olive oil, thyme, salt, and pepper until well combined.

Plate the Dish

Spread beet hummus on a plate. Top with roasted butternut squash, caramelized onions, and sliced Peruvian peppers. Place poached eggs on top and drizzle with vinaigrette. Garnish with microgreens, za’atar, and spinach coulis.