Love at First Bite: Naturally Pink Recipes for Valentine’s Day!

Appetizer:

Pretty in Pink Hummus

Ingredients:
2 medium beets, medium dice	3 Tbsp tahini
1 15 oz can chickpeas, rinsed and drained*	1/2 tsp salt
1 lemon, zested and juiced	1/2 tsp cumin
1 Tbsp + 3 Tbsp olive oil	2 cloves garlic
*save some of the liquid from the chickpeas (called aquafaba) for later!
Directions:
Preheat oven to 425F (or 400F if using convection). Toss beets and salt in a large bowl with 1 Tbsp olive oil until fully coated. Spread beets evenly on a sheet pan covered with parchment paper (do not over-crowd pan) and roast for 15-20 minutes until fork tender. In a food processor, blend beets and chickpeas together until slightly combined. Add in the rest of the ingredients and blend until fully incorporated and smooth. Serve with crunchy veggies, pita, or crackers.

Main:

Heart Beet Pasta

Ingredients:
1 beet, small dice	1/4 tsp black pepper
1 Tbsp + 2 Tbsp olive oil	8 oz (1/2 lb) protein pasta
1 medium onion, small dice	12 oz silken tofu
2 garlic cloves, minced	1 cup peas, fresh or frozen
1 tsp Italian seasoning	1 lemon, zested and juiced
1/4 tsp black pepper	1/4 cup walnuts, chopped
Directions:
To speed up the cooking process, add diced beets to a micrwave-safe bowl with ~1 Tbsp water. Microwave for 3 min. In a medium saucepan, heat 1 Tbsp oil on medium heat until shimmery. Add diced onions and parcooked beets. Sauté, stirring frequently, until beets and onions have softened ~12-15 minutes. Add garlic, Italian seasoning, and black pepper and sauté for another minute. Remove from heat. Bring a large pot with water to a boil. Once boiling, add pasta and cook until al dente according to box instructions ~6-8 minutes. Reserve ~1/2 cup pasta water and drain the rest. In a blender, add the cooked beet and onion mixture, silken tofu, and remaining 2 Tbsp oil. Blend, adding reserved pasta water until you have a creamy sauce. In the pasta pot, combine the pasta, sauce, and peas. Heat on medium-low until fully warmed through. Top with lemon juice and stir once more. Serve immediately.

Mocktail:

Simple Raspberry Fizz

Ingredients:
3-4 ripe raspberries	Sparking water (for more flavor, use lemon flavored)
1 oz Meyer lemon juice	1 sprig mint (optional)
1 oz (2 Tbsp) aquafaba
Directions:
Muddle raspberries in a shaker or jar with airtight lid.  Add the meyer lemon juice, top with lid, and shake until the aquafaba becomes foamy. Add ice and shake until well chilled. Pour into glass of choice and top with sparkling water. Garnish with mint sprig and enjoy!