Happy Easter, to all of those who celebrate!
I got very much in the spirit this year and bought the cutest little Easter-themed decorations, serving wear, and of course: pastel colored candies!
Today, I’m bringing you an easy dish to make to serve to guests at a gathering, like Easter! And heck, if you’re running behind and need an extra idea for your Easter table: try this recipe!
Seriously, whenever I step into a Target, regardless if I have a list or not, I come out with so much I don’t need. It’s the oddest thing and I feel like so many people are the same way.
For instance, I went to Target yesterday to buy just some sort of Easter decor (I wanted a cute little sign that said Happy Easter! or a bunny rabbit or something of that nature.)
I came out with a bunch of toiletries, a maternity tank top, a porcelain bunny, two yellow woven Easter eggs, and a bag of pastel colored Reese’s peanut butter cups (my dad’s favorite!)
$80 later, at least I got what I originally went there for – that’s not always the case on a Target run!
Anyway, today’s recipe is super simple, but it’s something I thought perhaps many of you would not think to do, and when I served it, it was popular! It’s one of those dishes that gets “oohs” and “ahhs” because it’s so pretty.
Best part: it’s SO easy to make! You could go a step further and cook your beets (I’d recommend roasting them for the best flavor), but I like the refreshing, crunchy rawness of the uncooked beet.
Beets, hummus, and arugula – a fresh, early springtime dish that everyone is guaranteed to love (because after all, who doesn’t LOVE hummus?)
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Spiralized Beets with Hummus and Arugula
- 6 cups baby arugula
- ¼ cup chopped walnuts
- 10 oz container favorite hummus
- 1 large beet peeled, Blade D, noodles trimmed
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- salt and pepper
- Whisk together all of the ingredients for the dressing in a large bowl. Taste and adjust if necessary. Add the arugula and walnuts and toss well to combine.
- Spread out the hummus on a medium serving platter. Add beet noodles and top with salad. You could also divide the hummus onto separate plates, top with beets and salad to make individual portions. It’s up to you how’d you like to serve!