Roasted Vegetables Hummus Wraps

I made these roasted vegetables hummus wraps for a picnic with friends at the National Gallery of Art's Jazz in the Garden series on Fridays.  The weather was just perfect yesterday for Jazz in the Garden.  If you are in the DC area, you should try to go one Friday but try to get there by 5pm, because the places gets packed!  It is also a free event and fun to go with a group.  Be sure to bring a blanket or old sheet to stake out your spot early.  It is best to take the metro (Archives exit) and the sculpture garden is about a block or 2 away.  The roasted vegetables hummus wraps were a hit with my friends!  I already had roasted cauliflower and beets in the fridge so I only had to roast the broccoli, zucchini, and yellow squash (which I got this week at the farmers market).  I also made my own hummus this week but you can also use store bought hummus if you are short on time.  These wraps are simple, healthy, and delicious - you can't go wrong with them.

Roasted Vegetables Hummus Wraps

Printable Recipe

 

Ingredients

hummus (homemade hummus recipe here)

tortillas, medium sized

roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

zest of 1 lemon (optional)

juice of ½ lemon (optional)

olive oil, extra virgin

salt and pepper

Directions

Preheat oven to 400 degrees F. 

Cut vegetables into bite-sized pieces.  

 

Drizzle with olive oil and season with salt and pepper. 

 

Add in lemon zest and lemon juice.  Toss to coat vegetable evenly.  (You can do this in a bowl or on the baking sheet.)

Roast vegetables for 20 to 25 minutes, and turn vegetables halfway though.

 

Let vegetables cool to room temperature.

Spread hummus on tortilla.   

Top with vegetables.  

Roll up and enjoy!

Roasted Beets

I got some beets earlier this week at the farmers market.  Beets are a root vegetable, so that's why they are also called beetroots. Did you know that beet juice is often used a red food coloring?  I also love that beetroots come in different colors, some come in red to purple, while I've also gotten yellow to orange beetroots.

One of my favorite ways to prepare beats is to roast them. You can also boil them too, either way cooking them will make peeling the skin off easier.  Sometimes beets are served warm with butter, or cold as a salad, or even pickling them.  I believe that pickled beets are more of a southern dish.  I have yet to try borscht, a beet soup popular in Eastern Europe.  I suppose I will have to try to make it one day.  Hope you try beets if you haven't already before, I have found out that I really enjoy them in salads with goat cheese. 

 

Roasted Beets

Printable Recipe

Ingredients

beets

olive oil

 

Directions

Preheat oven to 400 degrees F.

Remove the tops (greens) and the roots of the beets.  Wash and scrub the whole beets to clean off any dirt.

You do not need to peel them.

Place beets on top of a large sheet of aluminum foil.  Drizzle some olive oil over the beets and toss lightly. 

Wrap beets with aluminum foil to cover into a pouch.  Place aluminum wrapped beet pouch on top of a baking sheet.  This will make cleanup easier if any beet juices are released.

Roast in the preheated oven for about 1 to 1 ½ hours or until beets are tender.

Remove from oven and unwrap foil carefully.  Allow beets to cool.

When beets are cool enough to handle, you can easily peel the skin off by hand.  I just peel them over the sink with the water running.

You can serve the beets warm or cold.  Cut each beet into slices, serve cold in salads or warm with butter as a side dish.  I love beets and goat cheese together too. 

Enjoy!