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Bowery Butterhead and Beet Salad with White Bean Hummus Salad Dressing

Bowery Butterhead and Beet Salad with White Bean Hummus Salad Dressing

INGREDIENTS, WHITE BEAN HUMMUS SALAD DRESSING

  • 3/4 cup Lantana® White Bean Hummus

  • 3 tablespoons fresh squeezed lemon juice

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons fresh parsley, chopped

  • salt and pepper, to taste

In a small bowl, whisk together the first 3 ingredients until well combined. Mix in parsley, salt and pepper. Refrigerate until ready to serve.

INGREDIENTS, BOWERY BUTTERHEAD AND BEET SALAD

  • 1 medium beet, trimmed and peeled

  • 3 cups Bowery Butterhead, torn

  • 2 tablespoons crumbled goat cheese

RECIPE PREPARATION

Wrap beet in microwave-safe parchment paper; microwave at high for 5 minutes or until tender. Cool slightly; cut into wedges.

Divide lettuce and beet wedges between 2 plates; drizzle with White Bean Hummus Dressing (there will be extra dressing, refrigerate leftovers for up to 3 days) . Sprinkle with crumbled goat cheese.

SERVES 2

Bowery Farming Nominated for a VentureFizz Spark Award

Bowery Farming Nominated for a VentureFizz Spark Award

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