Pink Foods for Valentine’s Day (Savory Options!)
A delightful collection of vibrant pink dishes perfect for celebrating love, featuring creamy beet hummus and roasted salmon, ideal for intimate dinners or gatherings.
Ingredients
For the Beet Hummus
- 2 cups peeled and chopped beets Use fresh beets for better texture and flavor.
- 0.5 cups tahini
- 1/3 cups fresh lemon juice
- 0.5 teaspoon sea salt
- water Add as needed for desired consistency.
For the Roasted Salmon
- 2 medium salmon fillets Choose fillets with a clear, moist surface.
- 2 teaspoons pink peppercorns Crushed or whole based on preference.
- 3 tablespoons olive oil Plus more for drizzling at serving.
- salt to taste
For Serving
- thinly sliced radishes For a refreshing crunch.
- extra-virgin olive oil For drizzling on serving plates.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Peel and chop two cups of beets into uniform pieces.
- In a medium skillet over medium heat, add two tablespoons of olive oil and one chopped onion. Cook until fragrant and translucent, about five minutes.
- Add the diced beets to the skillet, seasoning with half a teaspoon of sea salt, and cook for twenty minutes until tender.
- Transfer the beet mixture to a blender along with half a cup of tahini, one-third of a cup of lemon juice, and some water. Blend until smooth and creamy.
Cooking the Salmon
- Place the salmon fillets on a baking sheet and coat with two tablespoons of olive oil, two teaspoons of crushed pink peppercorns, and a sprinkle of sea salt.
- Roast the salmon for twelve to fifteen minutes until it flakes easily with a fork.
Serving
- Serve the beet hummus in a bowl, garnished with extra olive oil and crushed pink peppercorns.
- Slice radishes to serve on the side, and plate the salmon beautifully.
Notes
If your hummus is too thick, add a tablespoon of water or olive oil until you achieve your preferred creaminess. Use fresh ingredients for the best flavor.