Ingredients

• 4 beets ROASTED or steamed
• 1/3 cup HUMMUS
• 1/2 teaspoon ground cumin
• handful of arugula
• 1/3 pomegranate
• 2 teaspoons white and 1 teaspoon black sesame
• 4 teaspoons sesame oil + extra virgin olive oil and lemon juice

Preparation

1. Peel roasted or steamed beets and cut into thin slices with a sharp knife. Arrange on half-plates lined with arugula, spread hummus on top.
2. Sprinkle with cumin, pomegranate seeds and sesame toasted to golden (add black sesame toward the end of toasting). Drizzle with sesame oil, olive oil and lemon juice.