- 1 bunch red beets (1 1/2 lb), peeled and 1/2-inch diced
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon sumac
- 1/4 teaspoon salt
- 8 Old El Paso™ Taco Bowls™ soft flour tortillas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup hummus
- 4 cups fresh baby arugula leaves
- 1/2 cup crumbled goat cheese
- 3 tablespoons chopped toasted walnuts
Step 1 Heat oven to 425°F. Line 13x9-inch (3-quart) baking dish with foil. Place beets in baking dish; drizzle with 1 tablespoon of the olive oil and the honey. Sprinkle with sumac and salt. Bake 40 to 45 minutes or until tender when pierced with paring knife.
Step 2 Reduce oven to 375°F. Line rimmed cookie sheet with foil. In small bowl, mix remaining 2 tablespoons olive oil, the cumin and coriander. Lightly brush mixture on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool.
Step 3 Spread hummus in bowls. Top with arugula and beets. Sprinkle with goat cheese and walnuts.
NutritionCalories290(Calories from Fat140),Total Fat16g(Saturated Fat4 1/2g,Trans Fat0g),Cholesterol10mgSodium510mgTotal Carbohydrate29g(Dietary Fiber5g Sugars10g),Protein8g;% Daily Value*:Vitamin A8%;Vitamin C10%;Calcium15%;Iron15%; Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsPlain hummus is fine, but feel free to experiment with your favorite type – from garlic to roasted red pepper.
Not a fan of goat cheese? Feta or blue cheese both work well as substitutes.
Sumac is a tart spice that adds a lemony flavor to Middle Eastern dishes and spice rubs, such as za’atar. Look for it in gourmet stores or online.