icons-updated Wine Wheelchair Patio Download2 Download World Phone2 Pinterest Map Close Inbox Arrow Email Phone Facebook Instagram Twitter Search
All Recipes, , ,

Beet Bowl

This hearty dish uses beet four ways,  including powdered. One XL bowl makes a festive and colourful starter for four.

Beet hummus

1 medium beet
15 oz can of chickpea, drained
1 tsp toasted sesame oil
1 small clove garlic, minced
1 pinch chopped parsley
1/2 pinch cayenne
1 pinch cumin
1 tsp lemon juice
Salt and pepper to taste

Beet purée
1 1/2 pounds beets
2 cups broth
1/2 white onion, quartered
1 Tbsp lemon juice
1/2 Tbsp white sugar
1/2 Tbsp apple cider vinegar
1/2 cup water
Salt and pepper to taste
1/4 cup freshly chopped dill 

Salad fixings
Cooked quinoa or Manitoba wild rice
Baby kale or arugula
Feta cheese
Alfalfa sprouts
Toasted walnuts



Beet hummus

  1. Cut ends off beets and boil in water until fork tender.
  2. Rinse chickpeas in strainer over sink.
  3. Combine all ingredients in a food processor and blend until silky smooth. Depending on how dry the chickpeas are, might want to add olive oil while blending the hummus for an extra smooth texture.

Beet purée

  1. In a covered stock pot, bring to boil the peeled beets, onion, broth, sugar, and water.
  2. Once at a boil, reduce to low heat and simmer covered until the beets are tender.
  3. Strain and keep the liquid. Discard the onion.
  4. Save one beet to be placed in the finished bowls when assembling.
  5. Purée the remaining beets with the liquid.
  6. Chill and add dill, lemon juice, vinegar, and salt and pepper.
  7. Any leftover purée can easily be made into a delicious beet purée soup by adding extra broth or cream.



  1. In a wide bowl, spread 1/4 cup of your beet hummus on one side of bowl.
  2. Place a hefty spoonful or two of the beet purée.
  3. Top with precooked quinoa and/or Manitoba wild rice
  4. Toss some lettuce greens of your choice with a balsamic vinegar salad dressing, or other dressing of your choice.
  5. Place your dressed greens in the bowl and top with 1/4 cup of crumbled feta cheese.
  6. With the reserved boiled beets, slice and decorate the bowl.
  7. Top with fresh alfalfa sprouts, feta cheese and toasted walnuts.
  8. Be creative with the presentation. Add or subtract ingredients and make it your own.


Yield 4 servings


Nowhere else in Winnipeg can you go from a sizzling sauna to a frigid pool to dining on an exquisite meal - wearing a robe. Thermea is all about relaxation…

Read More